Bud Spencer Beans, a tasty, hearty and legendary side dish. Perfect to enjoy hot, straight from the pan, accompanied by plenty of bread for the indispensable “scarpetta”. A dish for true “bombers”! 😄
When you think of Bud Spencer, you immediately picture a steaming pan of beans! This iconic dish, made famous by his films with Terence Hill, is a rich and flavorful take on classic stewed beans.
There is no single “official” Bud Spencer Beans recipe: what matters is that they are rustic, flavorful and stewed. They often include sausage or pancetta, but I chose to make them vegetarian: a lighter alternative that is just as full of flavor.
My kids, who know every line from Bud and Terence’s films by heart, adore it! It’s a super simple dish that satisfies everyone, to be enjoyed strictly with a big slice of bread for that all-important scarpetta.
Let’s see together how to make Bud Spencer Beans. Prepare the ingredients and let’s start!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. If you like, give the page a Like: it would make me very happy. See you there.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cans beans (or 2 cups (about 14 oz / 400 g) dried beans)
- 4 tbsp extra virgin olive oil
- 1 onion
- 2 cloves garlic
- 1 small carrot
- 1 stalk celery
- to taste chili pepper
- 1 tsp smoked paprika
- 7 oz tomato purée (passata) (about 3/4 cup)
- salt
- pepper
Tools
- 1 Frying Pan
- 1 Food Chopper
Steps
In a large frying pan, heat 4-5 tbsp of extra virgin olive oil. Finely chop the onion, carrot and celery and sweat them over low heat. Add the whole garlic cloves, the chili pepper and the smoked paprika, letting them sauté for a couple of minutes.
Pour in the tomato purée, salt lightly and let it cook over medium heat for about 10 minutes. The sauce should reduce and become a deep, intense red.
Add the well-drained beans. Mix gently and let them absorb the flavors for another 10-15 minutes. If you see they are drying out too much, add a splash of water, but the goal is a thick, well-reduced consistency, just like in the movies.
Serve the beans directly in the pan at the center of the table. If you like, toast slices of country bread rubbed with a little garlic and use them as spoons. Bud Spencer Beans are ready. Enjoy your meal!
Get the bread ready, sit at the table and enjoy this legendary dish in peace — otherwise, as Bud and Terence would say: “Or else we’ll get angry!”. Enjoy your meal!
Storage
If you make extra (or want to enjoy them the next day, when they’re even better!), you can store Bud Spencer Beans in the refrigerator for 2-3 days in an airtight container. When reheating, add a splash of water or vegetable broth to bring the sauce back to a fluid, creamy consistency.
If you make extra (or want to enjoy them the next day, when they’re even better!), you can store Bud Spencer Beans in the refrigerator for 2-3 days in an airtight container. When reheating, add a splash of water or vegetable broth to bring the sauce back to a fluid, creamy consistency.
Tips and Suggestions
– For a creamy effect, halfway through cooking, take a ladle of beans, mash them with a fork until you get a puree and put them back in the pan. This will create a natural binder that will make the sauce thick and enveloping.
– Like all stews, Bud Spencer Beans are even better if you let them rest for 5-10 minutes off the heat before serving. The flavors will meld and the texture will become perfect for scooping with bread.
– If leftover beans have dried out in the fridge, don’t worry: this is normal! Just add a splash of water while reheating in a pan to bring them back to their freshly-made state.
– Classic meat version: before adding the onion, brown 5 oz (about 150 g) smoked pancetta cut into strips and 2 crumbled sausages. Once the meat is nicely browned and has released its savory fat, proceed with the other ingredients as per the recipe. In this case, use less oil because the meat will already make the dish quite rich!
Did you know?
Smoked paprika is the magic trick for this vegetarian version. It gives a rustic, intense flavor that pleasantly conquers the palate, ensuring an outstanding result even without adding cured meats!
Zero-Waste Corner: no waste in the kitchen
In the kitchen nothing goes to waste! If you have leftover beans, here’s how to transform them into amazing dishes:
– The Next-Day Bruschetta. Heat the leftover beans well until the sauce becomes almost creamy. Spread them on toasted slices of country bread, drizzle with raw olive oil and, if you like, sprinkle with pecorino cheese.
– “Trinity” Pasta e Fagioli. Stretch the leftover beans with a little vegetable broth or hot water, bring to a boil and add short pasta (ditalini or mixed pasta). You will get a creamy, flavorful pasta and beans with that smoky paprika touch that will amaze you.
– Filling for Tortillas. Do you have beans but not enough for another dinner? Mash them well and use them as a base to fill flatbreads or tortillas, perhaps adding a bit of fresh salad and melted cheese. A “Mexican style” that kids will love!
– Filling for Tortillas. Do you have beans but not enough for another dinner? Mash them well and use them as a base to fill flatbreads or tortillas, perhaps adding a bit of fresh salad and melted cheese. A “Mexican style” that kids will love!
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FAQ (Questions and Answers)
Can I use dried beans instead of canned ones?
Absolutely! It’s the more genuine choice. Just remember to soak them for about 12 hours and boil them in unsalted water before adding them to the sauce. The flavor will be even more intense and the texture perfect.
I can’t find smoked paprika, what can I substitute it with?
Smoked paprika gives that “BBQ” touch typical of western movies. If you don’t have it, you can use sweet paprika and add a pinch of cumin, or add an extra pinch of chili to give more character.
How can I make the dish less spicy for kids?
If your little ones don’t like spice, omit the chili pepper and use only sweet paprika. You’ll still get an intense red color and an inviting aroma without “burning” the palates of the little cowboys!
