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● Cannellini Beans in a Flask
Fagioli al Fiasco
1 carrot, cut
into 4 large pieces1 onion, cut into 4 large pieces
1 stalk celery, cut into 4 large pieces
1 bay leaf
1 sprig thyme
1 pound dried cannellini beans, soaked overnight, drained
3 ounces pancetta
1 large tomato
2 sprigs sage, leaves only
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
In a large pot, combine the carrot, onion, celery, bay leaf, thyme and beans and cover with water by at least 2 inches. Bring to a simmer and cook for 1 hour or until all of the liquid has been absorbed. (Beans should be tender but still firm. If all of the liquid is absorbed but the beans are not cooked to desired doneness, add more water and continue to cook.) Meanwhile, dice the pancetta and chop the tomato. Remove the vegetables and herbs from the beans. Combine the beans, pancetta, tomato and sage leaves in a mason jar. Add the olive oil and enough water to cover by a 1⁄2 inch. Season with salt and pepper and carefully stir with a wooden spoon. Close the jar and transfer to a large pot filled halfway with cold water (the top of the jar should be just above the water level). Place the pot over medium heat and cover with foil. Bring to a simmer and cook for 3 1⁄2 hours. Do not add liquid to the jar during cooking, if you need to add water to the pot, add boiling water. Carefully remove the jar from the pot. Serve in the mason jar or on small plates. ● Serves 4
Wine
Suggestion, Juicy medium-bodied red