Slow Cooked Tuscan Cannelli Beans in a Flask

Tuscans are often referred to as the "bean eaters" by other Italians. Historically Tuscan farmers cooked beans on the embers of the fire in the fireplace were most meals were cooked. They would place a glass jar most likely a chianti bottle in a corner of the fireplace on the embers before going to bed. The next morning the beans would be cooked and warm.

You can do this in your own fireplace, or like we do at La Fortezza in a traditional forno (an outdoor pizza oven) If you don’t have a traditional forno, here are some suggestions to get the authentic recipe and the experience. Make sure you use an oven proof jar *(see resources page ###) Keep in mind, the neck should be narrower at the top.

Fun Fact: Most old homes in Italy will have a fireplace, since there was not much heat in the winter, this is where the family would live during the cold months of the year. This is a fun way to cook your beans the using the ancient method. The more modern way would be to cook them in a instapot. Heres the How To… YouTube Video

Cannellini Beans in a Flask (Fagioli nel 'Fiasco')

Serve 4-6

Ingredients:

½ lb of dried cannellini beans

8 cups water for soaking + 6 cups for cooking

3 Tbsp extra virgin olive oil

3 cloves garlic crushed

12 sage leaves

½ teaspoon salt

½ teaspoon pepper

3 tablespoons olive oil for frying sage leaves

Preparation:

Soak the beans in the water overnight. Drain. Place the beans, oil, garlic, and  6 sage leaves evenly into 2, 1 quart glass jars, cover with water until the jars are 3/4 full. Cover the jars loosely with cheese cloth or aluminum foil make sure that the steam can escape.

Place the jars into a Dutch oven ¾ full of water. Set into the bottom of the oven and cook time: 4-6 hours. The beans should be creamy. *Note you may need to add more water if the beans appear dry. Serve warm, perfect with Porchetta. recipe on page ###