Bean Stew. A rich soup and stories around the hearth.
When I think of the winters of my childhood, and up until I was fifteen, I recall the old recipes that were always present during the winter season. My father loved beans, and over time I discovered I shared that passion, along with pork; I eat very little meat, but occasionally I allow myself some cuts, including pork ribs and fennel sausage. Surely, I carry family habits with me, always having backyard animals to consume with family.
This soup would slowly cook on the wood stove, prepared early in the morning before heading to the fields or the barn, leaving lunch ready for when we returned.
The kitchen was also the warmest room, as often still happens today, especially when you don’t live in the city.
We were greedy for these meats, a bit less for the vegetables, typical of many children, but we didn’t have much choice; you either ate or you ate; now I cook it with pleasure.
All available beans were used, borlotti, cannellini, white beans, and black-eyed peas were the most common varieties, I also love black and red beans so I use them liberally.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Beans, pork ribs, sausage…
- 6 pork ribs
- 12 slices sausage (With wild fennel)
- 21 oz dried beans (As shown in the photo, but you can also change.)
- 2 cups tomato sauce
- 1 carrot
- 1 onion
- 1 celery (1 stalk)
- 1 clove garlic
- leaves aromatic herbs (bay leaf and rosemary, a few leaves)
- 1 chili pepper
- to taste salt
- to taste olive oil
Tools
A terracotta pot would be perfect, but a steel pot is also fine
- Terracotta Pots
Steps
Roast, season, cook…These are the three main steps
The night before, soak the beans in cold water with a pinch of baking soda, and rinse them well in the morning
In the pot, brown the ribs, sausage, and cut vegetables, whole garlic, herbs, and chili pepper; if you chop them, add them after browning the meat otherwise you risk burning them.
Use the tomato sauce and mix well…
Add the beans…
And two or three cups of water; start cooking after covering the pot
Check the cooking, add a little water if necessary. For optimal cooking, I recommend about three hours.
Your bean stew is ready to serve; accompany with black bread, slightly toasted and perhaps flavored with garlic
A rich dish perfect for a beautiful rustic table, served with a good red wine
Storing and Consuming the Bean Stew
It can be stored in the fridge, and if there are leftover beans, you can dress pasta with them. I had some maltagliati ready and used them. It’s excellent if slightly spicy, but you can omit the chili pepper.
FAQ (Questions and Answers)
Can I use canned beans?
Yes, of course, if you don’t have time for a long cooking process, use canned beans
Does it contain gluten?
No, the bean stew is naturally gluten-free if not served with bread
