Ingrédients pour Napa Style Fagioli All Uccelletto
- Dried Cannellini Beans
- 1 medium onion, finely chopped
- Celery Rib
- 1 medium carrot, finely chopped
- Garlic Clove
- 1 bay leaf
- 1 (28-ounce) can crushed tomatoes
- Garlic Cloves
- Fresh Sage Leaves
- Extra Virgin Olive Oil
- salt to taste
- pepper to taste
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Comment préparer Napa Style Fagioli All Uccelletto
- **Pre-Cook the Beans:** Rinse 1 pound of dried cannellini beans and place them in a large saucepan. Add 6 cups of cold water, ensuring the beans are covered by 2 inches. Bring to a boil, then cover, remove from heat, and let stand for 1 hour. Drain.
- **Sauté Aromatics:** While the beans soak, finely chop 1 medium onion, 2 celery stalks, and 1 medium carrot. Mince 4 cloves of garlic. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Sauté the onion, celery, and carrot until softened, about 5-7 minutes. Add the garlic and 1 bay leaf and cook for another minute until fragrant.
- **Simmer the Beans:** Add the pre-cooked beans to the pot with the sautéed vegetables. Pour in 6 cups of water or vegetable broth, ensuring the beans are covered by 2 inches. Bring to a gentle simmer over low heat, partially cover, and cook until the beans are almost tender, about 20-40 minutes (depending on the age of the beans). Add salt to taste and continue cooking until tender but not mushy.
- **Cool and Drain:** Remove from heat and let the beans cool in their cooking liquid for at least 30 minutes. Drain the beans, reserving 2 1/2 cups of the cooking liquid. Discard the vegetables and bay leaf.
- **Oven Baking:** Preheat oven to 400°F (200°C). In an oven-safe casserole dish, combine the drained beans, 1 1/2 cups of the reserved cooking liquid, 1 (28-ounce) can of crushed tomatoes, 2 minced cloves of garlic, 1 teaspoon dried sage, and 3 tablespoons of olive oil. Season generously with salt and pepper.
- **Simmer and Bake:** Bring the mixture to a gentle simmer on the stovetop. Transfer the casserole dish to the preheated oven and bake uncovered until the beans have absorbed most of the liquid and are tender, about 45-60 minutes. The cooking time may vary depending on your oven.
- **Finish and Serve:** Remove from the oven and let rest for 15-20 minutes. Stir in the remaining 1 tablespoon of olive oil. Taste and adjust seasoning as needed. Serve warm, garnished with fresh parsley (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
9g
Carbs
16g
