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Dried beans are a magical thing to keep in your pantry. They’re endlessly versatile, and with a few aromatics and the tiniest amount of (hands-off) effort, they can be transformed into a delicious, healthy side dish. These braised cannellini beans with prosciutto and herbs (fagioli con le cotiche di prosciutto, if you want to feel Italian) from Ursula Ferrigno’s Cucina Siciliana are a shining example.
“This deliciously rustic, hearty salad is just a perfect dish for sharing at family gatherings,” Ferrigno writes.
And while, sure, you could probably use canned beans just as easily in this recipe, we think it’s worth trying it with dried. Just remember to soak them the night before you want to serve the dish.
The end result: Creamy, tender beans in a brothy tomato sauce and the satisfaction that you didn’t even need a can opener.
From Cucina Siciliana: Fresh and Vibrant Recipes from a Unique Mediterranean Island by Ursula Ferrigno, Ryland Peters & Small, 2019.
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