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(Fagioli Sgranati)
At the trattoria Coco Lezzone, they used fresh beans to make this dish, but dried beans make an excellent substitute (sgranati simply means shelled).

Yield: makes 8 Cups

Ingredients

  • 3 cups dried cannellini beans (about 1 1⁄3 lbs.)
  • 1 14 cups extra-virgin olive oil
  • 10 fresh sage leaves
  • Salt and freshly ground black pepper

Instructions

  1. Pick through and rinse beans in water. Put beans into a medium pot and cover with water. Add 1⁄4 cup of the olive oil and sage leaves to the pot. Bring to a boil over high heat, then reduce heat to medium-low to maintain a very gentle simmer. Continue simmering gently, stirring occasionally, until the skins of the beans are tender and the insides are soft, about 2 hours.
  2. Drain beans and transfer them to a large bowl. Add remaining 1 cup of oil and salt and pepper to taste. Toss gently and serve hot with the Roasted Herb-Stuffed Pork Loin, if you like.

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