SERVES 4 TO 6
Fresh and dried beans are a big part of the Tuscan diet. They are nutritious, cost very little, and are ingeniously used in cooking. Cannellini and Toscanelli are two white beans that Tuscans favor. An intriguing way of preparing them fresh is fagioli al fiasco or beans cooked in an old wine bottle with olive oil, sage, black pepper and water.
The bottle is placed over hot embers and the flask sealed with a piece of cloth. There they cook for several hours and are then served seasoned with salt. A less dramatic version is to cook them in a bean pot or other heavy-duty pot.
1 1/2 pounds fresh cannellini beans
1/2 cup Filippo Berio Extra-Virgin Olive Oil
6 whole sage leaves
2 cloves garlic, peeled
1 tablespoon sea salt
1 teaspoon coarse black pepper
3 cups water
Preheat the oven to 275 degrees.
Put everything in the pot. Cover and bake slowly about 3 hours or until the liquid has evaporated.
Serve as a side dish to meats and poultry.
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