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01/11/2013
Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels)
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
Issue #153
03/23/2011
Tuscan Bean Soup
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
Issue #129
10/02/2007
Cavolo Nero and Borlotti Bean Soup
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
Issue #106
08/23/2007
Scarola
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
Issue #105
01/28/2008
White Beans with Sage
Simple, savory and the perfect accompaniment to a hearty meal.
Issue #92
12/12/2005
Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
Issue #78
12/12/2005
Grilled Sausage with White Beans
This recipe comes from Ristorante La Botte in Stresa.
Issue #78
11/14/2005
Seven-Bean Salad
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.
Issue #72
10/13/2005
Dried Fava Bean and Pork Stew
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Issue #68
10/29/2007
Trieste-Style Sauerkraut and Bean Soup
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Issue #62
08/30/2005
Duck Bresaola with Barlotti and Red Onion Jam
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
Issue #59
06/21/2007
Puréed White Bean Soup
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.
Issue #46
06/21/2007
Florentine-Style Baked Beans
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Issue #46
06/21/2007
White Bean, Tuna, and Red Onion Salad
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Issue #46
06/21/2007
White Beans in Herbed Tomato Sauce with Fresh Sausages
This savory recipe highlights the Tuscan affinity for white beans.
Issue #46
06/21/2007
Tuscan-Style White Beans
This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters.
Issue #46
06/21/2007
Twice-Cooked Tuscan Bread Soup
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Issue #46
06/21/2007
Pasta and Beans
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
Issue #38
06/21/2007
Fusilli with Scampi, Cranberry Beans, and Peas
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
Issue #38
10/23/2000
Cranberry Bean and Pearl Barley Soup
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
Issue #35
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