Stewed Beans, or Fagioli in Umido: This is a classic recipe from the Brianza region, in the foothills of the Alps overlooking Milano.
Cook Time: 60 minutes
Ingredients:
- 1 pound (450 g) dried borlotti or cranberry beans
- Unsalted butter
- Olive oil
- 1/4 pound (100 g) cured lard
- 2 tablespoons tomato paste
Preparation:
The Italian recipe simply says to set dried borlotti, or cranberry beans, to soak overnight. Set them in a pot of cold water over the fire, and boil them without salt, adding, if need be, more boiling water. In the meantime take a terracotta pot (cast iron or other will also work) and sauté a mix of unsalted butter, olive oil, and minced cured lard; salt to taste and add some tomato paste diluted in a little water. Heat the cooked beans through in the mixture for a few minutes, and serve them hot.
In terms of amounts, assuming a pound of beans (to serve 4), I would use 2 tablespoons each unsalted butter and olive oil, and a quarter pound of minced cured lard, or, in its absence, either prosciutto fat or pancetta. And a couple of tablespoons of tomato paste diluted in water. You can use more if you want, but keep in mind that the dish shouldn't be overly tomatoey.
In terms of amounts, assuming a pound of beans (to serve 4), I would use 2 tablespoons each unsalted butter and olive oil, and a quarter pound of minced cured lard, or, in its absence, either prosciutto fat or pancetta. And a couple of tablespoons of tomato paste diluted in water. You can use more if you want, but keep in mind that the dish shouldn't be overly tomatoey.
