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Fagioli alla Toscana




Source of Recipe


The Union Square Cafe Cookbook


List of Ingredients




1 cup dried cannelloni or Great Northern beans
1 teaspoon kosher salt, plus more to taste
1 celery rib
1 carrot, scrubbed and cut in half lengthwise
1 medium onion, peeled, halved, and stuck with 2 cloves
1 bay leaf
1/3 cup extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon each minced rosemary, sage and thyme
1/2 cup grated Pecorino Romano
Freshly ground black pepper

Recipe



1. Cover the beans with cold water and soak overnight.
2. Drain the beans and place them in a saucepan with cold water to cover by at least 3 inches. Add the celery, carrot, onion halves, and the bay leaf. Bring to boil and immediately turn down to a simmer. With a slotted spoon or ladle, carefully skin off any foam that rises to the surface of the water. Continue simmering, covered, for 1 hour. Add the salt and continue cooking an additional 30 minutes, or until the beans are completely cooked and tender. Test for doneness by gently squeezing a bean between your fingers – it should give without any resistance. Discard the vegetables and, if not serving right away, let the beans cool in their cooking liquid.
3. To serve, heat the olive oil and garlic in a skillet over medium heat; be careful not to brown the garlic. Add the beans to the skillet with 1 1/2 cups of their cooking liquid. Bring to a boil, add the herbs, and three quarters of the cheese. Continue to boil briskly until the liquid reduces to form a sauce, about 10 minutes. Don’t be concerned if some of the beans disintegrate. Along with the olive oil and cheese, they will thicken and enrich the sauce. Add additional salt and pepper to taste. Transfer the beans to a serving dish, sprinkle with the remaining cheese and some additional extra-virgin olive oil if you like.


Serves 4.