|
 Recipe:
Tuscan Bean DipThis elegant bean dip is known as fagioli in fiasco, or beans in a bottle. Traditionally made in Tuscany in a Chianti bottle cooked in embers in a brick oven, this modern version is creamy and delicious.
| Yield |
6-8 servings |
| Time |
2½ hours (in the oven) |
| Tools |
- 2 Q casserole
- aluminum foil
- knife
- wooden spoon
|
| Ingredients |
- 2 c dry beans (cannellini, Great Northern, or navy), soaked and drained
- 2-3 c hot water
- 2 T olive oil
- 3-4 sage leaves
- 2-3 cloves garlic, chopped
- salt
- pepper
- lemon wedges (optional)
- additional olive il (optional)
|
| Directions |
Preheat oven to 325. Place beans in casserole and add water
to cover by ¼ inch, oil, sage, and garlic. Cover tightly with foil and poke
6 holes in it.
Bake for 2-2½ hours until tender and creamy. Gently stir in salt
and pepper and transfer to large bowl, garnished with lemon and olive oil. |
| Notes |
This is a wonderful dip for bread sticks, crackers, and toasted French
bread, or can be served as a side dish.
Adapted
from
The Mediterranean Vegan Kitchen, by Donna Klein, in which it's called
"Beans in a Bottle, Tuscan Style."
Buy it:
Amazon.com |
Amazon.co.uk |
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Laura K. Lawless
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