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Baked Beans with Tomatoes and Mushrooms – Italian Style

Fagioli al Forno con i Funghi

Cuisine: Italian
Region: Tuscany

These Baked Beans with Tomatoes and Mushrooms is another hearty, wholesome recipe from Italy’s Tuscany. It actually tastes better the next day.

Serves: 8
Cooking time: 60 min
You need: an oven proof casserole or dutch oven and a pan
Notes: requires soaking overnight

Ingredients

  • 1/2 Kg (1 Lb) dried small white beans
  • 1/2 Kg (1 Lb) tomatoes, peeled and chopped
  • 1 leek, white parts only, cut into thin slices; or 1 large onion, cut into very thin slices
  • 3 garlic cloves, mashed
  • 2 Tbsp olive oil
  • Salt and pepper
  • 1/4 Kg (1/2 Lb) mushrooms, thinly sliced
  • 3 Tbsp of butter

Instructions

Preparation

  1. Put the beans in a bowl, add enough water to cover them by at least 5 cm or 2 inches (or more, you can’t go wrong here) and soak them for anywhere between 12hrs and 24hrs. (The more you soak them, the better.)
  2. Feel free to change the water when you remember doing it. Changing the water helps in getting rid of the phytic acid and other anti-nutrients more effectively.

Cooking

  1. Next day: drain the beans and transfer them to a big enough, ovenproof casserole.
  2. Turn on the oven to 160C / 325F so that it starts preheating.
  3. Add the tomatoes, the leek or onion, the garlic and the olive oil to the beans.
  4. Add your salt and pepper and stir.
  5. Put the casserole on the stove.
  6. Add enough water to cover the beans by about 2 fingers / 1 inch.
  7. Bring it to boil.
  8. Cover the casserole with the lid and transfer it to the preheated oven (160C / 325°F).
  9. Cook for 50 to 60 minutes, depending on the beans.
  10. Close to serving time put the butter in a pan, melt it in medium fire and saute the mushrooms in the butter.
  11. Then, when the beans are ready, stir the sauted mushrooms into the beans and serve.

Notes on Baked Beans with Tomatoes and Mushrooms – Italian Style

  • Check the beans for moisture from time to time. If the beans look too dry then add a little hot water, 1/4 glass (cup) at a time. If they look like soup then uncover the casserole to help the liquid evaporate.
  • You can use a dutch oven instead of a casserole.