Braised beans
Published on 4 March 2018
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Ingredients and method
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A rustic traditional dish, intense and flavoursome, as a side or with little bread gnocchi for Pisarei e fasoi, a typical dish from Piacenza.
INGREDIENTS
50O G DRIED BEANS
1 ONION
1 GARLIC CLOVE
3 BAY LEAVES
1 ROSEMARY SPRIG
3 SAUSAGES
800 G TOMATO SAUCE
GROUND CHILLI
HALF A GLASS RED WINE
EXTRA VIRGIN OLIVE OIL
Choose excellent-quality beans.
I soak the beans in cold water overnight to rehydrate. 
The next day, I drain and cook in plenty of water with salt, an onion and bay leaves for about 1 hour. Check so they do not overcook.
I heat extra virgin olive oil, garlic, finely chopped if liked, and a rosemary sprig in a preferably earthenware pot.
I let fry while removing the skins from 3 large sausages. 
I add and brown them, pour in half a glass of red wine and let reduce.
I add tomato sauce and a glass of water or stock.
I cover and simmer for about 20 minutes.
I remove garlic and rosemary.
I add drained beans, a good pinch of chilli and some bean cooking water, and cook for 15 minutes. Serve as they are. 
I made bread gnocchi, boiled and added them to the sauce. With Parmigiano and a drizzle of oil, this makes a wonderful complete first course.
INGREDIENTS
50O G DRIED BEANS
1 ONION
1 GARLIC CLOVE
3 BAY LEAVES
1 ROSEMARY SPRIG
3 SAUSAGES
800 G TOMATO SAUCE
GROUND CHILLI
HALF A GLASS RED WINE
EXTRA VIRGIN OLIVE OIL
Choose excellent-quality beans.
I soak the beans in cold water overnight to rehydrate. The next day, I drain and cook in plenty of water with salt, an onion and bay leaves for about 1 hour. Check so they do not overcook.I heat extra virgin olive oil, garlic, finely chopped if liked, and a rosemary sprig in a preferably earthenware pot.I let fry while removing the skins from 3 large sausages. I add and brown them, pour in half a glass of red wine and let reduce.I add tomato sauce and a glass of water or stock.
I cover and simmer for about 20 minutes.I remove garlic and rosemary.I add drained beans, a good pinch of chilli and some bean cooking water, and cook for 15 minutes. Serve as they are. I made bread gnocchi, boiled and added them to the sauce. With Parmigiano and a drizzle of oil, this makes a wonderful complete first course.Original source: https://incucinaconlilly.com/2018/03/04/fagioli-in-umido/
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