Beans Galore! A recipe for a Tuscan Bake.

Beans 1
I love beans. Give me Italian or Indian bean dishes and I am in heaven. Without much ado today, this is a baked dish full of goodness and taste. Italian in origin, it is one of the Old Time Favourites from my old Food_Matters site.

Today I made the dish with black-eyed beans. Just as yummy.

Soaking Beans

Fagioli Stufati

Beans Soaking 2Source: My old Food Matters site
Cuisine: Italian
Prep Time: 10 mins + 2 hrs or more soaking
Cook Time: 120 mins
Serves: 4 – 6

ingredients
2 cups cannellini beans
4.5 cups cold water
10 large sage leaves or 2 sprigs rosemary
4 Tblspns olive oil
4 large garlic cloves, peeled
1 lemon
black pepper and sea salt
parsley to serve

method

Ahead of time: Soak the beans overnight, or during the day, for at least 2 hours and up to 12 hours, in a large bowl of water. It will froth a little.

At the time of cooking: Preheat the oven to 200C. Drain the beans and rinse them well.

Place the beans in a heavy ovenproof casserole or terra-cotta fagioliera. Pour in the water and add the sage or rosemary, olive oil, garlic and freshly ground black pepper to taste.

Beans and Oil

Cover the casserole and bake for about 2 hours, stirring twice. The cooking time will depend on the dryness of the beans, the soaking time and even the method that was used to dry them.

When the beans are almost cooked, squeeze the juice of 0.5 – 1 lemon over the beans and add salt to taste. Stir to combine, and continue to bake, uncovered, for an extra 10 minutes.

Remove from the oven, check the seasonings, place on a serving dish and sprinkle with parsley and a little very good virgin olive oil.

Yum. Enjoy.

Namaskaram.

This post was updated on 22nd December, 2013

Cooked Beans


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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
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25 Responses to Beans Galore! A recipe for a Tuscan Bake.

  1. Tuscan bean bake looks simply marvelous! :)

    Linda

  2. Peter says:

    They (the beans) sound “herbalicious”!

  3. shivapriya says:

    Sounds delicious. So do you serve this as a side dish?? We also make curry and snack out of this beans. It taste really good. I usually pressure cook in cooker.

  4. VegeYum says:

    Thanks, Peter and Linda! It is very easy to cook.

    Hi Shivapriya, you can serve this as a side dish. Or you could surround serve with a green salad and some gorgeous red sliced tomatoes (maybe with green chilli and onion), and some crusty bread or Indian breads. Eat for lunch or light dinner.

    Another use for it would be to pile it onto some bread, lightly toasted, with some lettuce and tomato. You could rub a cut garlic clove over the bread before topping it with the beans. Yum.

    I hope that I have given you some inspiration to imagine more uses, and play with the flavours.

  5. ellaella says:

    This looks delicious! It’s interesting to me, as an American, that we have our own lingo again. Here, cannellini are entirely white beans. The ones you show are called black-eyed peas and are popular in the South.

    Many Southerners still make Hoppin’ John for good luck on New Year’s Day. Black-eyed peas, bacon, white rice, a few red pepper flakes. It’s wonderful.

  6. VegeYum says:

    Hi Ella, yes, I was thinking today about the cultural food differences and how interesting blogging is as we become more informed about them.

    This dish is really mean for the all white cannellini beans, but i made it this time with the black eyed beans. Still just as yummy.

    i have no idea what Hoppin’ John is! ? I would leave out the bacon, because we are all veg here. But beans, rice and chilli – ah, hah, sounds yum.

  7. milz says:

    Beautiful pictures!!! Do you know if it is true that beans are easier to digest if they soak over night?

  8. happygrub says:

    Hi, I love your photos. Somehow, I’ve never thought of baking beans..Does it make a difference in taste if u just boil this over the stove?

  9. VegeYum says:

    Hi milz – I haven’t heard that about soaking beans. It is done mainly to assist with cooking them – shortens the cooking time. If you add just a pinch of turmeric to them when cooking, it can assist.

    I found these sites which might help. Click here and here

    Glad you like the pictures.

    Hello, happygrub. You could cook this over the stove. The taste and the texture would be different, but it would also be nice. I love the concept of slow cooked food, the slow, meditativeness of it somehow. But if short on time, the stovetop will work. Use the lowest heat setting. And thanks for your comments about my photos. I love taking them.

  10. shivapriya says:

    Vegeyum,
    Thanks a lot for the quick response. I have seen hummus recipes with black eyed peas. I will sure try something new next time.
    Thanks for ur patience and time:). Its soo sweet of you.

  11. Kimberley says:

    I love black eyed beans!!!! (every good southerner HAS to like them :)

    I am planning an untraditional Thanksgiving dinner – I think this recipe is going on the menu list.

  12. Asha says:

    I love black eyed peas too. I made Jamaican Rice and beans with it, will post next week!:)

    Your dish looks delicious. Makes a great filling lunch with salad on the side.

  13. VegeYum says:

    Hi Sivapriya, I have never thought of hummus with black eyed peas! That would be great.

    Hi Kimberly, let me know how you go with Thanksgiving. I think this would be great! Also I recently saw a Greek baked bean dish on a blog somewhere. That also looked great.

    Asha, Yes, I would love it with some crusty bread and salad. I am looking forward to your jamaican rice and beans.

  14. skrockodile says:

    black-eyed peas are such happy little beans!

  15. rprog says:

    Although not mentioned above, with the reappearance of slow cookers it doesn’t hurt to remind people that many beans, but specifically red kidney and cannellini or white navy type contain a potentially harmful lectin called Phytohaemagglutinin. I have provided a link to the USFDA that comments on this and there are other sources on the web. Note especially the temperature issues around this substance. Beans are wonderful and I have grown them and happily eaten them all my life. Still, it pays to be aware of any downsides and act accordingly. See link: http://www.cfsan.fda.gov/~mow/chap43.html

  16. VegeYum says:

    Thanks, rprog, for the reminder that some foods we do need to cook properly, and some foods will cause reactions on some people. Peanuts are a prime example. Also, Soya beans have also been discussed in this way – although I still love raw soya beans.

    We do need to be aware and have the information, to remember that the combinations of foods is also important, and then to make wise choices on cooking and eating.

  17. rprog says:

    Yes soybeans too can be a problem, and I must say eating them raw or eating raw sprouts of soybeans makes you braver than me. Personally I don’t have a cast iron stomach…more like the canary in the coal mine. Unfortunately when we travel I am the one that falls over first when at the dodgey places !!

    By the way Milz is quite right. Long soaks do remove oligosaccharides in beans that are very difficult to digest and cause gas. One of the best ways to treat beans after picking out the baddies and rinsing completely, is to put them on a pot on the stove and bring them to a boil for about 5 minutes. Let them sit for up a bit and then dump the water and rinse the beans. This does a few things: it kills any wild yeasts on the beans thus reducing the chance of them going sour or spoiling, and it releases much of the oligosaccharides into the water. When you dump the water you also get rid of these hard to digest sugars. Happily this short boil can also shorten your soak time to about 2 to 4 hours. Whether you decide to soak for the short period or overnight you should change the water several more times if possible. I used to use a pressure cooker and would cook garbanzo beans from dry in less than 40 minutes. Fast yes, but way too gassy. Use a modified technique now that takes somewhat longer but lots less gas later !!

  18. VegeYum says:

    We have to remember that some cultures have been living on bean based diets for centuries, without any noticeable bad effects. So what did they do that is different? Long soaks, combinations of foods traditionally eaten together (where one might minimise the impact of the other) and so forth. India, Greece, Italy – look to the traditional methods of cooking.

    See my post on pasta and the length of time to cook it. There is such wisdom embedded in the accepted ways.

    Oh, also, add a little turmeric to the cooking water of beans and lentils. Reduces gas.

  19. JEP says:

    Gorgeous photos!

    Hi JEP. Thanks for visiting and for your encouraging comments. Glad that you liked them.

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