Fagioli al Fiasco
The name of this dish translates to “beans in a flask” and traditionally they are prepared by placing all the ingredients in an old wine bottle and cooking low and slow overnight in the embers of a wood-burning fireplace. This garlicky bean dish is deceptively simple, but super satisfying. This modern version is cooked the oven and pairs well with pork and chicken.
- Serves
- 6
Directions
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Preheat oven to 350 F, with a rack placed in the bottom third.
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In a small oven-safe saucepan, heat olive oil until it shimmers, then add garlic, sage, thyme, rosemary sprig, salt, pepper and red pepper flakes. Sauté for one minute to bloom the aromatics.
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Remove from the heat and cover, leaving a slight 1/4-inch vent with the lid or foil. Transfer to the oven.
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Bake for 20 to 25 minutes if using canned beans or 2 hours if using dried soaked beans. The beans should gently bubble and simmer. Check on them after 10 minutes and give then a stir. Taste and adjust the salt. Finish baking until the beans are plump and tender and the liquid has mostly evaporated. The beans should look just a little saucy. Serve hot.
From Shawnie's class “Spring in Tuscany”
