Fagiolata

A bowl of fagiolata- beans, sausage, and vegetables, with bread.

fagiolata f (plural fagiolate)
bean soup, bean stew
bellyful of beans

https://en.wiktionary.org/wiki/fagiolata

Fagiolata is Italian for “a belly full of beans”. Unsuprisingly, which a broad catchall name like that, there was barely any agreement between the recipes I looked at regarding what goes into Fagiolata. There seems to be agreement that it’s the Italian version of pork and beans, but beyond that it’s wide open. So my recipe is super basic (but incredibly delicious), with a long list of optional ingredients you can choose to add if you so desire.

I chose to cook this over fairly high heatwith no lid, so most of the liquid evaporated, leaving my final prduct quite thick- it could have easily been eaten with a fork. Again, there wasn’t a clear trend in the recipes I looked at as to whether it’s a soup, a stew, or something thicker, so feel free to leave it soupy or make it as thick as you like.

One of the optional ingredients is fresh pasta. Technically that would probably make it “pasta fagioli”, but that’s really just a special version of “a belly full of beans”

For this batch I used canned beans and Johsonville Spicy Italian Sausage*. I simmered the sausage in boiling water for a few minutes before slicing it and adding it to the pot- I could have gone a while longer as it was still pretty raw in the middle when I cut into it, but I figured It was getting cooked more in the final dish. Next time I will likely try some kind of Salami for a different flavor.

I tested the recipe with a single can of beans, but I believe the ammount of dry beans I call for come out to closer to three cans when cooked. Luckily I think there was enough flavor in there to easily spread to the larger ammound without sacrificing flavor. This is really a perfect example of the kind of dish an Italian grandmother would hope to be cooking when extra guests show up- you don’t necessarily have to have all the ingredients to stretch it to feed more people. A few extra beans, maybe an extra tomato… or even just extra water and salt if that’s all you have. (I’ll come back and test this with the dry beans at some point. If you try this recipe before then please let me know how it turns out.)


Fagiolata

Serves 2-6
Prep: 10 minutes
Cook: 50 Minutes
Total: 1 Hour

5 Tablespoons olive oil
1 medium onion, diced
7 oz. fully cooked Italian sausage, salami, pepperoni, etc.
1 clove garlic, minced
7 oz. fresh tomato, diced
OR
1 can tomato
1 sprig sage
12 oz. water
4 teaspoons parsley, minced
1-3 (14 oz )cans cannellini beans, drained
or
12 oz. dry beans (cannellini, barlotti, etc), soaked overnight and boiled until tender
Salt to taste
Black pepper to taste

Optional:

4 cups tomato puree
Hot pepper oil
1 sprig fresh rosemary
6 oz. fresh egg pasta
1 onion, 1 clove farlic, 1 stalk celery and 1 tsp salt, added while cooking dry beans.
2 bell peppers
8 ½ oz. minced beef
8 ½ oz. minced pork
1 teaspoon fennel seed
1 teaspoon dijon mustard
2 ½ oz. canned tuna
½ glass white wine
1 teaspoon cumin

Heat olive oil in large skillet or soup pot over medium heat. Sauté onion until soft, about 8 minutes. Add sausage and cook about 2 minutes. Add garlic, sauté 1 min. Add tomato, sage and water. Simmer for 20-30 minutes.

Add parsley and cooked beans. Simmer for another 10 minutes or so. Season to taste.

A bellyful of beans. Mmmm delicious.





*I receive no compensation for mentioning this product.

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