Fagiuoli all'uccelletto, beans with a light tomato sauce, are one of the most classic Tuscan dishes, and are a common accompaniment to braised dishes or ...

A piece of veal filet weighing 1 3/4 pounds (800 g); 6 ounces (180 g) dried cannellini beans, soaked overnight; 2/3 cup unsalted butter; 1/4 pound white ...

To serve 6 you'll need about a pound (400 g) dried cannellini beans (white beans), which you will want to soak for several hours in lightly salted water ...

So far as I know, Fagioli al fiasco aren't that different from normal cannellini beans cooked in bianco -- that is, boiled. The major difference is that ...

1 1/8 pounds (500 g) chantarelles; 1/2 pound (225 g) dried white (cannellini) beans; 3 cloves garlic, peeled; 2 sprigs of nipitella, a woodsy thyme (use ...

1 1/2 cups dried cannellini beans, or about 2 1/2 cups fresh; 1 clove of garlic, whole; The leaves from an 8-inch sprig of rosemary, minced (1 tablespoon, ...

Cannellini are small, delicately flavored white beans, whereas borlotti are ivory with red streaks, become brown with cooking, and have a more robust flavor ...

Begin with dried white beans (cannellini), figuring three handfuls for every two diners. Out in the country, where appetites are greater, you should be ...

1 1/2 cups dried cannellini beans, or about 2 1/2 cups fresh (if you’re using dried beans, soak them for several hours); 1 clove of garlic, whole ...

6 ounces farro (by weight), in whole grains; 4 zucchini; 4 carrots; 4 medium-sized potatoes; 1/4 pound string beans; 1/2 pound freshly shelled cannellini ...