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| FAGIOLI AL FIASCO |
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| Ingredients |
1 lb Dry Cannellini Beans
2 Bay Leaves
1 Small Red Onion, minced
5 Roma Tomatoes, pealed seeded and diced
2 T Garlic, chopped
1/2 c Basil Leaves, chiffonnade
1/4 c Italian Pasley, chopped
2 t Crushed Red Pepper
1 T Kosher Salt
1 T Black Pepper
3 c Olive Oil
2 t Dry Oregano
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| Method |
| Cover beans in water and soak over night.
Drain beans and place in large pot of water with bay leaves.
Bring to a boil, lower heat and simmer 1 or 2 hours until
tender.
Drain and allow beans to cool on a sheet pan.
Mix all other ingredients together in a large bowl and
mix well.
Add salt, black pepper and red pepper flakes.
Adjust seasoning to taste.
Place in refrigerator and let marinate for at least 2 hours.
Serve at room temperature with warm, crusty bread. |
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