Fagioli Alla Porchetta
"This simple but flavorful variation on the classic Tuscan dish, Fagioli al’ Ucceletto is a favorite year round side on our dinner table, a perfect accompaniment to roasted or grilled meats and vegetables. Good quality heirloom beans are key. Be sure to cook the beans until they are creamy and tender before combining them with the aromatics and tomato. Any leftover beans can also be used to top toasted bread or tossed with pasta."
4 cups cooked borlotti, cranberry, cannellini or other similar beans
1 cup bean cooking liquid
1 onion, finely diced
2 cloves of garlic, chopped
3 Tbsp olive oil
1 Tbsp Tutto Porchetta
1 cup tomato purée
Drain the beans of their cooking liquid, reserving 1 cup of the liquid for later use.
In a medium sized sauce pot or deep saucepan, sweat the onion and garlic in the olive oil over medium heat until translucent and tender, about 10-12 minutes.
Season with salt and Tutto Porchetta and cook for another minute or two.
Add the drained beans with the reserved cooking liquid and tomato puree to the pot.
Bring to a simmer then reduce the heat slightly to achieve a lazy bubble. Cook for 10 to 15 minutes, stirring frequently. Taste for seasoning and adjust as needed.
In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits and Other Meaty Goods is available for purchase here: