Fagioli di Sarconi in Umido

Name: Fagioli di Sarconi in Umido
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Lucana
Ingredients: 350 g dried fagioli di sarconi igp; 60 ml Extra virgin olive oil; 3 cloves Garlic; 400 g canned whole peeled plum tomatoes; 2 leaves Bay leaves; 15 g fresh flat-leaf parsley; 1 tsp Fine sea salt; 0.5 tsp Black pepper

A comforting Lucanian stew of tender Sarconi beans simmered slowly with sweet plum tomatoes, garlic and olive oil.

🇮🇹Italy· Basilicata

Prep: 15 min
Cook: 60 min
Total: 75 min
Servings: 4
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 8 gathered

Servings

350 g dried fagioli di sarconi igp — or dried cannellini beans, soaked overnight
60 ml Extra virgin olive oil — fruity southern Italian preferred
3 cloves Garlic — lightly crushed and peeled
400 g canned whole peeled plum tomatoes — crushed lightly by hand
2 leaves Bay leaves — fresh or dried
15 g fresh flat-leaf parsley — finely chopped
1 tsp Fine sea salt — or to taste
½ tsp Black pepper — freshly cracked

Equipment

•Large heavy-based saucepan or terracotta pot
•Wooden spoon
•Colander
•Ladle

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 8 g
carbs: 42 g
fibre: 11 g
protein: 16 g
calories: 310 kcal

Instructions

1
Drain and rinse the soaked Sarconi beans thoroughly under cold water.
2
Place the beans in a saucepan, cover with water by 5 cm and add one bay leaf.
3
Simmer gently over low heat for 45 minutes until the beans are tender but intact.
4
Drain the cooked beans, reserving 250 ml of the starchy cooking water.
5
Warm the olive oil in a wide heavy-based pot over medium heat.
6
Add the crushed garlic cloves and cook for 1 minute until fragrant and lightly golden.
7
Add the crushed plum tomatoes, second bay leaf and a pinch of salt to the pan.
8
Simmer the tomato sauce over medium-low heat for 10 minutes until slightly thickened.
9
Stir the cooked beans and 150 ml of the reserved cooking water into the sauce.
10
Simmer gently for 15 minutes, stirring occasionally, until the sauce is rich and glossy.
11
Adjust seasoning with salt and freshly cracked black pepper, then stir in chopped parsley before serving.

Chef's tips

Never salt the beans during their initial boiling, as salt can toughen the bean skins. If the stew thickens too quickly while simmering with the tomatoes, stir in small splashes of the reserved cooking water.

Ingredient substitutions

dried Fagioli di Sarconi IGP → dried cannellini beans or dried borlotti beans

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a saucepan over medium-low heat, stirring in a splash of water if the stew has thickened.

Common mistakes to avoid

•Boiling the beans too vigorously, which splits their delicate skins and turns the stew mushy.
•Discarding the bean cooking liquid, which contains vital starches that help emulsify the tomato sauce.

Serving suggestions

Ladle into warm terracotta bowls alongside thick slices of toasted pane di Matera.Drizzle generously with fruity raw extra virgin olive oil just before eating.