Fagioli all’Olio
This is a quiet dish that depends entirely on the rhythm of the stove. When you dress the beans while they are still warm from the pot, they act like a sponge, pulling the oil and aromatics into their centers.
Respect the bean's skin
Soak your dried beans overnight in plenty of cool water. Do not rush the simmer, or the skins will burst before the insides are buttery.
- heavy-bottomed pot
- slotted spoon
- small frying pan
What goes in.
- 1 lbdried Cannellini or Borlotti beans, soaked overnight
- 1/2 cupextra virgin olive oil, high quality
- 3 clovesgarlic, peeled and smashed
- 6fresh sage leaves
- 1 tspsea salt
- 1/2 tspcracked black pepper
Warm-Infusion
Gently heat the oil, garlic, and sage just until the garlic turns pale gold. Pouring this warm oil over the hot, drained beans forces the aromatics to penetrate the starchy flesh.
The method.
Simmer the beans
Drain the soaked beans and place them in a pot. Cover with fresh water by two inches. Add a bay leaf if you have one. Simmer on low heat until tender—about an hour. Test them; they should be soft through but not falling apart.
Prepare the aromatic oil
While the beans finish, heat the olive oil in a small pan over medium-low. Add the smashed garlic cloves and sage leaves. Let them sizzle gently until the garlic is lightly toasted and the sage is crisp.
Dress the beans
Drain the beans, reserving a few tablespoons of the cooking liquid. Return the beans to the pot, pour the warm oil mixture over them, and add the reserved liquid. Gently fold with a wooden spoon.
Season
Add salt and pepper. Cover the pot and let the beans rest for ten minutes off the heat before serving.
Other turns to take.
Spicy
Add a dried peperoncino to the oil while it infuses.
Rosemary
Swap the sage for a single woody sprig of rosemary.
When it doesn't go to plan.
Always salt the beans only after they are fully cooked; salting early can toughen the skins.
Use a high-quality, unfiltered olive oil if possible; its thicker texture coats the beans better.
If the beans look dry, add another splash of oil rather than water.
The ones that keep coming up.
Can I use canned beans?
You can, but you must rinse them thoroughly and warm them in a little water or broth first. They won't absorb the oil as deeply as home-cooked beans, but the flavor will still be present.
How long do these keep?
They keep for three days in the refrigerator. They are often better the next day once the oil has fully settled into the beans.
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