Fagioli Al Fiasco

Name: Fagioli Al Fiasco
Cuisine: American
Ingredients: 1 lb dry cannellini beans; 2 bay leaves; 1 small red onion, minced; 5 roma tomatoes - peeled, seeded & diced; 2 tbsp chopped garlic; 1/2 cup fresh basil leaves, Chiffonade; 1/4 cup Italian parsley, chopped; 2 tsp crushed red pepper; 1 tbsp Kosher salt; 1 tbsp black pepper; 3 cup Olive oil; 2 tsp dried oregano

lesa.robertson @lesar4704

Charlotte, North Carolina

This recipe comes from Toscana, in Charlotte NC. These beans are brought out to every table, much in the the way a Mexican restaurant brings complimentary salsa. They are soooo yummy!

lesa.robertson @lesar4704

Charlotte, North Carolina

This recipe comes from Toscana, in Charlotte NC. These beans are brought out to every table, much in the the way a Mexican restaurant brings complimentary salsa. They are soooo yummy!

Saved

Ingredients

1 lbdry cannellini beans
2bay leaves
1 smallred onion, minced
5roma tomatoes - peeled, seeded & diced
2 tbspchopped garlic
1/2 cupfresh basil leaves, Chiffonade
1/4 cupItalian parsley, chopped
2 tspcrushed red pepper
1 tbspKosher salt
1 tbspblack pepper
3 cupOlive oil
2 tspdried oregano

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Steps

1

Cover beans in water and soak overnight.
2

Drain beans and place on large pot of water with bay leaves. Bring to boil, lower heat and simmer for 1-2 hours (until tender).
3

Drain and allow beans to cool on sheet pan.
4

Mix all other ingredients together in a large bowl and mix well. Toss with the beans. Adjust seasoning to taste.
5

Place in refrigerator and allow to marinate for at least 2 hours.
6

Serve at room temperature with warm crusty bread.