In Tuscany, this traditional recipe calls for beans to be cooked overnight in a Chianti flask.
9 ounces dried cannellini
1/4 cup packed, minced fresh sage
1 teaspoon minced garlic
3 tablespoons minced fresh parsley
1/2 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons Kosher salt
salt and pepper to taste
1. Cook beans according to the basic instructions
2. When the beans are done, drain them and place them in a large bowl. Add all the remaining ingredients and mix well. Let the beans sit for at least 30 minutes. Season with salt and pepper. Serve warm or at room temperature.
In Tuscany, this traditional recipe calls for beans to be cooked overnight in a Chianti flask (a fiasco) in the embers of a hearth. We find that similar, if less evocative, results can be obtained with more conventional equipment. We also find that adding balsamic vinegar, an ingredient from the other side of the Apennines, works wonders in this recipe...so we follow Garibaldi's footsteps in continuing the unification of Italy. Good as a side dish, great as a course unto itself. Serves 4 as a first course.