Fagiolina con Cipolla di Cannara

Name: Fagiolina con Cipolla di Cannara
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Umbra
Ingredients: 300 g dried fagiolina del trasimeno; 2 piece cipolla di cannara; 1 clove Garlic; 1 piece fresh bay leaf; 60 ml Extra virgin olive oil; 1 tsp Fine sea salt; 0.5 tsp freshly ground black pepper; 15 ml white wine vinegar

Tiny Lake Trasimeno cowpea beans simmered tender and tossed with sweet, thinly sliced Cannara onions and robust Umbrian olive oil.

🇮🇹Italy· Umbria

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 280 kcal

Ingredients

0 of 8 gathered

Servings

300 g dried fagiolina del trasimeno — rinsed; Trasimeno cowpeas do not require pre-soaking
2 piece cipolla di cannara — medium sweet red or golden Cannara onions, very thinly sliced
1 clove Garlic — peeled and left whole for boiling
1 piece fresh bay leaf — for simmering the beans
60 ml Extra virgin olive oil — robust, fruity Umbrian oil such as Moraiolo
1 tsp Fine sea salt — to taste
½ tsp freshly ground black pepper — coarsely cracked
15 ml white wine vinegar — optional, for soaking raw onions briefly to soften their bite

Equipment

•Medium saucepan or terracotta pot
•Colander
•Sharp knife
•Large mixing bowl

Nutrition

Per serving, approximate

Calories: 280 kcal
fat: 10 g
carbs: 36 g
fibre: 9 g
protein: 12 g
calories: 280 kcal

Instructions

1
Rinse the fagiolina thoroughly in cold water to remove any residual grit.
2
Place the beans in a saucepan with the garlic clove and bay leaf.
3
Cover with at least five centimetres of cold water.
4
Bring the water to a gentle boil over medium heat.
5
Lower the heat and simmer gently for forty to forty-five minutes until tender but holding their shape.
6
Stir in half a teaspoon of salt during the final ten minutes of cooking.
7
While the beans cook, slice the Cannara onions into paper-thin half-moons.
8
Steep the sliced onions in cold water with vinegar for ten minutes if you prefer a milder taste, then drain thoroughly.
9
Drain the cooked fagiolina well, discarding the garlic and bay leaf.
10
Transfer the warm beans to a serving bowl.
11
Scatter the sliced onions over the warm beans.
12
Drizzle generously with the extra-virgin olive oil, season with salt and black pepper, and toss gently to combine.

Chef's tips

Unlike common dried beans, fagiolina del Trasimeno has a thin, delicate skin and does not need soaking before boiling. Dress the beans while they are still warm so they absorb the flavour of the raw onion and peppery Umbrian olive oil.

Ingredient substitutions

dried fagiolina del Trasimeno → small dried black-eyed peas or zolfino beans
Cipolla di Cannara → sweet Tropea red onion or mild shallots

Storage

Store leftovers in a sealed container in the refrigerator for up to three days.

Reheating

Bring to room temperature before serving, adding an extra splash of fresh olive oil if dry.

Common mistakes to avoid

•Boiling the delicate fagiolina over high heat, which breaks the skins and turns the beans to mush.
•Adding salt at the start of cooking, which can toughen the bean skins.
•Slicing the onion too thickly, which overpowers the subtle nuttiness of the legumes.

Serving suggestions

Serve warm or at room temperature with slices of Umbrian pane sciapo (unsalted bread).Offer as part of a classic Umbrian antipasto alongside local cured meats and pecorino cheese.Spoon over toasted country bread rubbed with garlic for a rustic bruschetta.