Italian “Baked” Beans Fagioli in pentola This quick version of baked beans is done with canned beans cooked on top of the stove. My additions of sage and balsamic vinegar give it a slightly Italian twist, but keep the classic savory/sweet flavors we all love in baked beans. You can easily double this for a larger summer picnic gathering.
Yield Serves 4 to 6
Ingredients 3 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 2 ounces diced prosciutto cotto 10 fresh sage leaves 3 tablespoons tomato paste
Recipe Heat the oil in a large saucepan over medium. Add the onion and cook until wilted, about 5 minutes. Add the prosciutto cotto and sage leaves and cook until sizzling, about 1 minute. Make a space in the center of the pan for the tomato paste. Stir and toast the tomato paste in that spot for a minute, then add the beans. Stir to coat the beans in the tomato paste. Add 2 cups water, the vinegar, and honey. Season with 1 teaspoon salt and a pinch of peperoncino. Simmer over medium heat until the sauce has thickened and coats the beans, about 15 minutes. Serve hot.
2 cans cannellini beans, rinsed and drained 2 tablespoons balsamic vinegar 2 tablespoons honey Kosher salt Peperoncino
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LIDIA'S ITALY AT HOME.indd 106
02/07/21 18:37
