- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Days
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Well-being
- Seasonality: All seasons
- Energy 212.97 (Kcal)
- Carbohydrates 37.78 (g) of which sugars 3.09 (g)
- Proteins 12.28 (g)
- Fat 2.28 (g) of which saturated 0.34 (g)of which unsaturated 0.43 (g)
- Fibers 8.94 (g)
- Sodium 206.85 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
VARIANTS
The same recipe can be made with other types of beans such as black, borlotti, cannellini beans…
With FISH
For a complete dish, add some tuna (or oil-packed mackerel) and diced red bell pepper.
For OMNIVORES, I recommend one of Bud Spencer and Terence Hill’s versions
With BACON (smoked or speck): brown the bacon cubes in a non-stick pan without adding fat, then combine the salami with the already cooked red beans and let it flavor for a few minutes before serving.
With SAUSAGE (as made in Naples): in a pot, brown a garlic clove with a drizzle of oil and some fresh chili pieces, then remove the garlic and add the sausage (or minced meat). Let it flavor for a few minutes and then deglaze with wine (white or red) or beer. Then add the tomato sauce and the cooked beans and continue cooking for about ten minutes.
STORAGE
Cooked beans keep for up to 5 days in the fridge, and after each cooking, they become even better. I recommend preparing them in abundance and if there are leftovers, storing them in the freezer for about 3 months.
