Napa Style Fagioli Alluccelletto Food

FAGIOLI ALL'UCCELLETTO - BEANS IN TOMATO SAUCE

Steps:

• Add the olive oil to a frying pan or skillet on medium heat and add the chopped garlic and sage leaves. Fry for 1-2 minutes until the garlic is just starting to turn a light golden brown.
• Add the tomatoes followed by the water and a good pinch of salt and pepper, stir. Simmer the sauce for 5 minutes.
• After 5 minutes, add the beans and bring back to a simmer. Continue to cook for a further 5 minutes until the sauce has thickened slightly and the beans are warmed through, serve.

FAGIOLI ALL'UCCELLETTO

Steps:

• In a large saucepan soak beans in enough cold water to cover by 2 inches at least 8 hours or overnight.
• Drain beans in a colander and return to saucepan with cold water to cover by 2 inches. Simmer beans, covered, until tender, about 45 minutes to 1 hour. Reserve 1 cup cooking liquid and drain beans in colander.
• In a heavy kettle cook garlic in oil over moderate heat, stirring until softened. Add reserved cooking liquid, beans, tomatoes with juice, sage, and salt and pepper to taste and simmer mixture, stirring occasionally, until thickened, about 25 minutes.

NAPA STYLE FAGIOLI ALL'UCCELLETTO

Steps:

• Precook the beans: Place the beans in a saucepan and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 1 hour, then drain.
• Return the beans to the saucepan add the onion, celery, carrot,garlic,and bay leaf. Add water to cover by 2 inches.
• Slowly bring to a simmer over moderately low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt to taste and continue cooking until the beans are tender but not mushy.
• Remove from the heat and let cool in the liquid. (You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.).
• Preheat the oven to 400ºF.
• Drain the beans and discard the vegetables but reserve the liquid.
• In a casserole that can go from the stove top to the oven, combine the beans, 1 1/2 cups of the bean liquid, the tomato puree, garlic, sage, and 3 tablespoons of the olive oil. Season with salt and pepper.
• Bring to a simmer on top of the stove,then transfer to the oven and bake,uncovered,at a gentle simmer until the beans have absorbed the liquid,45 minutes or more.
• Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve.