Tuscan Bean Dip
|These elegant beans are 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.|
|Time||2½ hours (in the oven)|
|Directions||Preheat oven to 325.
Place beans in casserole and add water to barely cover, along with oil, sage, and garlic. Cover tightly with foil and poke a few 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||If you mash some or all of the beans, you’ll have a wonderful dip for bread sticks, crackers, and toasted French bread. Or you can keep the beans whole, as I did, and serve them as a side dish.
Adapted from the recipe for "Beans in a Bottle, Tuscan Style" in Donna Klein’s The Mediterranean Vegan Kitchen (read my review).
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