Latest / GialloZafferano.com / Stewed Beans

Transcript

Stewed Beans · GialloZafferano.com

• 0:00
  Speaker 1: Stewed beans are a simple and hearty Italian dish. They
• 0:03
  Speaker 1: are rich in flavor, comforting, and perfect for cold days.
• 0:08
  Speaker 1: You enjoy them on their own, with rustic bread, as
• 0:10
  Speaker 1: a side dish, or as a topping for pasta. They
• 0:14
  Speaker 1: are naturally vegetarian and vegan. For four servings, you need
• 0:21
  Speaker 1: prep time, five minutes plus about 12 hours for soaking
• 0:25
  Speaker 1: the beans, cooking time, one hour and 35 minutes, Total
• 0:30
  Speaker 1: active work is short, but the beans cook slowly. Ingredients
• 0:35
  Speaker 1: 160 g of dried borlotti beans 300 g of tomato
• 0:42
  Speaker 1: puree 80 g of yellow onion 1 clove of garlic
• 0:48
  Speaker 1: Sage leaves, as needed 4 spoonfuls of extra virgin olive
• 0:53
  Speaker 1: oil Fine salt, as needed Black pepper, as needed First,
• 1:01
  Speaker 1: you handle the beans. Place the dried borlotti beans in
• 1:05
  Speaker 1: a large bowl. Cover them with plenty of cold water.
• 1:10
  Speaker 1: Let them soak for at least 12 hours. During this time,
• 1:14
  Speaker 1: change the water once. After soaking, drain the beans. Transfer
• 1:21
  Speaker 1: them to a pot and cover them with fresh cold water.
• 1:25
  Speaker 1: Trump on the heat and bring the water to a
• 1:27
  Speaker 1: gentle boil. Cook the beans for about one hour. After
• 1:32
  Speaker 1: this time, check the beans by tasting one. They must
• 1:36
  Speaker 1: be soft. When they are ready, drain the beans, but
• 1:40
  Speaker 1: keep the cooking water aside in a bowl or jug.
• 1:44
  Speaker 1: Now you prepare the sauce. Peel and finely chop the
• 1:48
  Speaker 1: yellow onion. In a separate pan, pour a spoonful of
• 1:52
  Speaker 1: extra virgin olive oil, taken from the total amount. Heat
• 1:56
  Speaker 1: the oil over low heat. Add the chopped onion. Let
• 2:02
  Speaker 1: the onion saute slowly over low heat until it becomes
• 2:05
  Speaker 1: soft and slightly golden. While the onion cooks, peel the
• 2:09
  Speaker 1: garlic clove and crush it lightly. Add the crushed garlic
• 2:13
  Speaker 1: to the onion and let it cook gently, without burning it.
• 2:18
  Speaker 1: Add the tomato puree to the pan with onion and garlic.
• 2:22
  Speaker 1: Add some sage leaves to give aroma. Stir well. Let
• 2:27
  Speaker 1: the tomato sauce cook over low heat for about 10 minutes.
• 2:31
  Speaker 1: so it becomes slightly thicker and well-flavored. After these 10 minutes,
• 2:36
  Speaker 1: add the cooked beans to the tomato sauce. Mix carefully
• 2:40
  Speaker 1: so you do not break the beans. Add a grind
• 2:44
  Speaker 1: of black pepper and adjust with fine salt, according to taste.
• 2:48
  Speaker 1: Add one ladle of the reserved bean cooking water to
• 2:51
  Speaker 1: the pan. Stir again. Let the beans simmer over low
• 2:56
  Speaker 1: heat for 15 to 20 minutes. During this time, the
• 3:00
  Speaker 1: sauce must slowly thicken and coat the beans well. If
• 3:04
  Speaker 1: the sauce becomes too thick, you add a little more
• 3:06
  Speaker 1: bean cooking water. At the end of cooking, remove the
• 3:11
  Speaker 1: garlic clove from the pan. Adjust salt and pepper if needed.
• 3:17
  Speaker 1: Turn off the heat. Add the remaining extra virgin olive
• 3:21
  Speaker 1: oil as a raw drizzle over the beans. Finish with
• 3:24
  Speaker 1: a few fresh sage leaves on top. Serve the stewed
• 3:28
  Speaker 1: beans hot. You enjoy them in a bowl with rustic
• 3:32
  Speaker 1: bread to soak up the sauce, as a side dish
• 3:36
  Speaker 1: or as a rich base for pasta.