Ingredients with Measurements:
- 1 pound dried cannellini beans, soaked overnight
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1 cup water
- 1/2 pound goat cheese, crumbled
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 4 large tomatoes, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Drain and rinse the soaked cannellini beans.
3. In a large pot, sauté the chopped onion and minced garlic in olive oil until softened.
4. Add the soaked beans, dried oregano, dried thyme, dried basil, salt, black pepper, chicken or vegetable broth, and water to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours or until the beans are tender.
6. While the beans are cooking, arrange the sliced tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste.
7. Roast the tomatoes in the preheated oven for 20-25 minutes or until they are slightly charred and softened.
8. Once the beans are tender, stir in the crumbled goat cheese, chopped fresh parsley, chopped fresh basil, and chopped fresh chives.
9. Serve the Capra e Fagioli with the roasted tomatoes on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Oven temperature: 400°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 16g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 26g
Substitutions for ingredients:
- Cannellini beans can be substituted with any other white beans.
- Goat cheese can be substituted with feta cheese or Parmesan cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped cooked bacon or pancetta for extra flavor.
- Use canned tomatoes instead of roasted tomatoes.
- Add chopped kale or spinach for extra nutrition.
Tips and tricks:
- Soaking the beans overnight will reduce cooking time and make them easier to digest.
- Use a good quality goat cheese for the best flavor.
- Roasting the tomatoes will intensify their flavor.
Storage instructions:
- Store leftover Capra e Fagioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Capra e Fagioli in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the Capra e Fagioli in individual bowls with the roasted tomatoes on top.
- Garnish with additional fresh herbs.
Garnishes:
- Fresh herbs such as parsley, basil, or chives.
Pairings:
- Serve with crusty bread and a green salad.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the beans are not tender after 2 hours of cooking, continue to simmer until they are.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and make them easier to digest.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Capra e Fagioli is a traditional Italian dish that originated in Tuscany.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve in individual bowls with crusty bread and a green salad.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Earthy, Sweet