Boiled beans with tuna and onions, a delicious appetizer characteristic of Maremma, ideal to serve in any season of the year.
It is traditional to mash the beans with a fork to make them almost creamy and spread them on toasted bread.
We used the pressure cooker to speed up the cooking of the cannellini beans, saving time and gas.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Boiled Beans with Tuna and Onions:
- 9 oz dried beans
- 7 oz tuna in oil
- 1 spring onion (or a small onion)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for Boiled Beans with Tuna and Onions:
- 2 Bowls
- 1 Spoon
- 1 Knife
Steps for Preparing Beans with Tuna and Onions:
The night before preparing the beans, place them in a bowl, add some tap water, cover with a lid, and let them sit overnight.
The next day, boil the beans. You can boil them in a pressure cooker or multicooker or put them in a large saucepan, cover with water, and boil for 40 minutes. Once cooked, salt the beans.
With pressure cooker or multicooker cooking, the time is significantly reduced, going from 40 minutes to 15.
Let the cannellini cool, drain them, and place them in a large salad bowl. Add the tuna previously drained from its oil and the spring onion sliced thinly or the onion.
Dress with extra virgin olive oil, salt, and pepper.
Store the preparation in the refrigerator and let it rest for 15 minutes at room temperature before serving.
Tips:
If you do not want to taste the intense flavor of the spring onion or onion, you can slice it thinly, put it in a bowl, add some salted water, and let it sit for 15 minutes. After which, dry the spring onion or onion well and add it to the preparation.
