Fagioli di Lamon in Umido

Name: Fagioli di Lamon in Umido
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Veneta
Ingredients: 350 g dried lamon borlotti beans; 45 ml Extra virgin olive oil; 150 g Yellow onion; 6 leaves fresh sage leaves; 2 cloves Garlic; 150 g tomato passata; 1 tsp Fine sea salt; 0.5 tsp freshly ground black pepper

Fagioli di Lamon in umido is a rustic Belluno stew of creamy Lamon borlotti beans gently simmered with sweet onions, fragrant sage and a hint of tomato, served with polenta.

🇮🇹Italy· Veneto

Prep: 15 min
Cook: 80 min
Total: 95 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 8 gathered

Servings

350 g dried lamon borlotti beans — or high-quality dried borlotti beans, soaked overnight
45 ml Extra virgin olive oil — robust Italian olive oil
150 g Yellow onion — finely sliced
6 leaves fresh sage leaves — whole
2 cloves Garlic — lightly crushed
150 g tomato passata — sieved tomato purée
1 tsp Fine sea salt — to taste
½ tsp freshly ground black pepper — coarsely cracked

Equipment

•Large pot
•Heavy-bottomed casserole or terracotta pot
•Colander
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 9 g
carbs: 50 g
fibre: 14 g
protein: 18 g
calories: 340 kcal

Instructions

1
Soak the dried beans in plenty of cold water for at least twelve hours.
2
Drain the beans and place them in a large pot covered with fresh cold water.
3
Simmer gently over low heat for sixty minutes until the beans are tender but whole.
4
Drain the beans, reserving three hundred millilitres of their cooking liquid for the sauce.
5
Warm the olive oil in a heavy casserole over medium-low heat.
6
Add the sliced onion and sage, cooking gently until the onion collapses and turns sweet.
7
Stir in the crushed garlic and cook for one minute until fragrant.
8
Pour in the tomato passata and cook for five minutes until lightly reduced.
9
Add the cooked beans, reserved bean broth, salt and black pepper.
10
Simmer uncovered over low heat for twenty minutes until the sauce thickens and clings to the beans.
11
Ladle hot stew into shallow bowls alongside freshly poured yellow polenta.

Chef's tips

Do not salt the beans during their initial boiling, as salt can toughen the delicate skins of the Lamon borlotti. Keep the heat very gentle during simmering to avoid bursting the beans.

Ingredient substitutions

dried Lamon borlotti beans → standard dried Italian borlotti beans or cranberry beans
extra virgin olive oil → traditional rendered lardo (cured pork back fat) for a non-vegetarian historical variation

Storage

Store chilled in an airtight container for up to three days.

Reheating

Reheat gently in a saucepan over medium-low heat, adding a splash of water to loosen the sauce if needed.

Common mistakes to avoid

•Boiling the beans too vigorously, which breaks their skins and makes the stew mushy.
•Adding too much tomato, which overpowers the delicate, chestnut-like flavour of the beans.
•Discarding the bean cooking liquor, which contains essential starches needed to body the sauce.

Serving suggestions

Serve hot over a thick layer of freshly stirred, coarse yellow polenta di Storo or Marano.Accompany with grilled radicchio di Treviso or bitter mountain greens.Finish with an extra drizzle of raw, peppery olive oil.