Beans are as much a staple in Tuscany as they are in rural regions anyplace else in the world. Traditionally cooked in an earthenware pot called a fagioliera, this simple bean dish works beautifully in a slow cooker insert. Embellish it with fresh vegetables such as tomatoes or summer squash if you like, then serve with a crusty loaf of French bread and a green salad. Choosing good-quality salt and olive oil will help elevate the dish to something special.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Wash the beans thoroughly, then put them, along with the water, bay leaves, and sage sprigs in the slow cooker insert. Leave the head of garlic whole, wrap it in cheesecloth if desired, and add to the beans. Cover and cook on low for 6 to 8 hours, or until the beans are tender.
Step 2
Remove the garlic and herbs from the beans, then add salt to taste and a pinch of red pepper flakes. Stir in the olive oil.
Step 3
Ladle individual servings into bowls and garnish each with a fresh sage leaf or two.
Suggested Beverage
Step 4
I personally would enjoy this simple meal with a hearty red Tuscan (or super Tuscan) wine. I’m not picky. I like most all of them!
