Fagioli al Forno con i Funghi
These Baked Beans with Tomatoes and Mushrooms is another hearty, wholesome recipe from Italy’s Tuscany. It actually tastes better the next day.
Cooking time: 60 min
You need: an oven proof casserole or dutch oven and a pan
Notes: requires soaking overnight
- 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
- 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.)
- 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.
- Next day: drain the beans and transfer them to a big enough, ovenproof casserole.
- Turn on the oven to 160C / 325F so that it starts preheating.
- Add the tomatoes, the leek or onion, the garlic and the olive oil to the beans.
- Add your salt and pepper and stir.
- Put the casserole on the stove.
- Add enough water to cover the beans by about 2 fingers / 1 inch.
- Bring it to boil.
- Cover the casserole with the lid and transfer it to the preheated oven (160C / 325°F).
- Cook for 50 to 60 minutes, depending on the beans.
- Close to serving time put the butter in a pan, melt it in medium fire and saute the mushrooms in the butter.
- 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.