Cannellini

CANNELLINI AL FIASCO
Cannellini Beans Stewed in a Flask

2/3 lb. cannellini beans dried
1 pinch of fresh rosemary
2 cloves garlic
8 oz. extra-virgin olive oil
2 sage leaves
salt
pepper

Soak the beans in cold water overnight. Drain and place them in a flask-like container of heat-proof terracotta, along with garlic, sage, rosemary, oil and 2 cups of water.

Place the flask over a flame and cook gently for 3 hours so that the water evaporates and the beans absorb the oil. Place them in a tureen, add some more oil, pepper and salt.

Note: It cab be cooked bain-marie in a glass flask. In Tuscany where this is a traditional dish, cannellini beans are stewed in a cone-shaped terracotta pot with a wide base and a tight opening on top.

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CANNELLINI ALL'UCCELLETTO
Stewed Fresh Beans

4 lbs. fresh white beans
1 lb. tomatoes, peeled, seeded and diced
2 cloves garlic
4 oz. olive oil
few sage leaves
peppercorns
salt
pepper

Pod, wash and boil the beans in salted water. Drain. Brown the garlic In a saucepan in oil, sage and a pinch of pepper. Add the beans, and mix until well coated. Add the tomatoes, cover and let simmer for about 20 mins. Season with salt and pepper.