Fagioli alla Toscana

Page 253

Cuisine: Italian | Course Type: Sides

(1 review)

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Recipe Review

First I must confess my mistakes. I used Great Northern beans and soaked overnight. OK so far but I used my pressure cooker and followed Lorna Sass' instruction to cook for 8 minutes but 7 would have been better. The beans were slightly mushy. I removed the vegetables that cooked with the beans but then made the mistake of adding the 1 tesp kosher salt called for. I know better because now the beans were fully salted which meant I didn't dare add Parmesan later. I made the dish ahead to this point and then followed directions to saute garlic in olive oil before adding cooked beans and herbs. I ended up with almost a puree with only a few recognizable beans. But it was so delicious with the wonderful herbs that I did not have to confess my errors to my husband who had second helpings. Served with Buttermilk Roast Chicken (mistake free)

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