Ingredients with Measurements:
- 1 pound dried cannellini beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup tomato puree
- 1/2 cup white wine
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the beans and soak them in water overnight.
2. Drain the beans and rinse them again.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion and garlic and sauté until softened.
5. Add the tomato puree and white wine and cook for 2-3 minutes.
6. Add the drained beans, broth, salt, and pepper.
7. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beans are tender.
8. If desired, use an immersion blender to partially puree the stew.
9. Stir in the parsley, rosemary, and thyme.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1-2 hours
5. Temperature:
Simmer over low heat.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 32g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of white bean instead of cannellini beans.
- Red wine can be used instead of white wine.
- Vegetable broth can be used instead of chicken broth to make the recipe vegetarian.
Variations:
- Add chopped carrots and celery to the stew for extra flavor and nutrition.
- Use canned beans instead of dried beans to save time.
- Add cooked sausage or bacon to the stew for a meatier version.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If the stew is too thick, add more broth or water to thin it out.
- The longer you simmer the stew, the more flavorful it will be.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped fresh herbs on top.
Garnishes:
Chopped fresh herbs, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
Crusty bread, a green salad, or roasted vegetables.
Suggested side dishes:
Garlic bread, roasted potatoes, or steamed rice.
Troubleshooting advice:
- If the beans are still hard after simmering for 2 hours, continue cooking until they are tender.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the beans thoroughly to avoid any risk of food poisoning.
Food history:
Buridda di Fagioli is a traditional Italian dish from Liguria, a region in northern Italy. It is typically made with dried beans, onions, garlic, and tomato puree.
Flavor profiles:
This stew is hearty, savory, and slightly tangy from the tomato puree and white wine.
Serving suggestions:
Serve the stew as a main course for lunch or dinner.
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Region: Italian