Stewed Beans

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Stewed Beans
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  • Gluten Free
  • Lactose Free
  • Vegetarian
  • Vegan
  • Difficulty: Easy
  • Prep time: 5 min
  • Cook time: 1 h 35 min
  • Serving: 4
  • Cost: Low
  • Note + soaking time for the beans (about 12 h)

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PRESENTATION

Recipe by
Nicola Sorrentino

Stewed beans are a simple and genuine dish from the Italian tradition, perfect to enjoy as comfort food during the colder days or when you crave something tasty and nutritious.

With just a few ingredients, beans, tomato puree, onion, garlic, and sage, this recipe delivers all the flavors of homemade cooking and slow cooking, which enhances the sweetness of the legumes and the richness of the sauce.

Great on their own, accompanied by rustic bread to soak up every drop of sauce, served as a rich and hearty side dish, or used to top pasta, stewed beans are a versatile preparation, suitable for those following a vegetarian or vegan diet and loved by everyone thanks to its bold flavor.

You can personalize them with aromatic herbs, a sprinkle of smoked paprika, or a splash of red wine to give more character to the dish.

If you are a fan of beans, don't miss other traditional recipes featuring them:

INGREDIENTS
Dried Borlotti beans 0.8 cup (160 g)
Tomato purée 1 ¼ cup (300 g)
Yellow onions 2.8 oz (80 g)
Garlic 1 clove
Sage to taste
Extra virgin olive oil 4 spoonfuls
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Stewed Beans

To prepare stewed beans, first, place the dried beans in a bowl with plenty of cold water 1. Let them soak for at least 12 hours, changing the water once. After this time, drain them and put them in a pot with fresh cold water 2. Turn on the heat 3 and cook for about an hour.

After this time 4, check their doneness by tasting them; they should be soft. At this point, drain them, reserving the cooking water. In another pan, heat a drizzle of oil and add the chopped onion 5. Let it sauté over low heat 6.

Add the crushed garlic to the onion while cooking 7. Add the tomato puree 8 and scent with sage leaves 9. Stir and cook for about 10 minutes.

Add the cooked beans to the tomato sauce 10. Add a grind of black pepper for flavor 11 and adjust with salt. Pour in a ladle of the beans' cooking water 12.

Continue cooking on low heat for 15-20 minutes 13, until the sauce has thickened. Remove the garlic clove 14 and serve the stewed beans hot, finishing them with a drizzle of raw oil and some fresh sage leaves 15.

Storage

Stewed beans can be stored in the refrigerator for a couple of days, well covered.

If you used fresh ingredients, it is possible to freeze them.

Advice

If you want to add pasta, add it directly to the pot at step 12. Then slowly add the beans' cooking water, so it cooks like a risotto.

If you're using pre-cooked beans, you'll need 14 oz, to be added directly at step 10.

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