Beans are the best known legumes in the world. They are originally from Latin America. There are many varieties of beans, but all rich in protein and minerals, but also fiber and vitamins and have a low fat content. Beans are a viable alternative to meat consumption. They are therefore great for dietary regimens.
Let’s move on to the recipes. The beans are very versatile and can be prepared in many ways, soups, casseroles, pastries, soups, meatballs and many more.
Bean beans
Necessary for bean beans
- 600 grams of cannellini beans
- 500 grams of chopped tomatoes
- 4 sage leaves
- 2 cloves garlic
- 4 black peppercorns
- a teaspoon of sugar
- olive oil, salt and pepper just enough
Bird bean preparation
Boil the beans in water where you can also put 2 sage leaves and black peppercorns.
Salt freshly cooked.
In a saucepan with a few tablespoons of olive oil, fry the finely chopped garlic and 2 sage leaves. Just golden garlic add the drained beans from the water and the chopped tomato pulp. Add a teaspoon of sugar and cook for at least 30 minutes over a low heat. Season with salt and pepper and serve warm.
Beans with cotics
Necessary for beans with cotics
- 600 grams of fresh beans
- 250 grams of pork cotics
- a pig’s bone
- 1 onion
- 1 garlic clove
- 1 tbsp chopped parsley
- 70 grams of diced smoked bacon
- 400 grams of chopped tomatoes
- olive oil, salt and pepper just enough
Preparing beans with cotics
The cotics are the skin of the pig, clean, flaming to remove all any cits and made in rather small strips.
Boil the beans in plenty of water with the pork bone. In a pan boil the pork chops covered with water.
Meanwhile, in a frying pan, fry the chopped onion in plenty of olive oil, add the smoked bacon, finely chopped garlic clove and parsley.
As soon as the onion is golden add the tomatoes, adjust salt and pepper and simmer for about 30 minutes.
Now combine the beans, the cotiche and with lid finish cooking for about 25 minutes.
Serve warm.
Pasta and beans
Necessary for pasta and beans
- 250 grams of fresh borlotti beans
- 100 grams of raw ham
- 60 grams of lard
- 300 grams of tomato purée
- half onion
- 1 small carrot
- half a stalk of celery
- 1 garlic clove
- 1 sprigs chopped rosemary
- 2 bay leaves
- olive oil, salt and pepper just enough
- 400 grams of short pasta preferably
Preparation of pasta and beans
Boil the beans in plenty of water for about an hour and a half, adding two bay leaves to the water. Set aside the bean cooking water.
Finely chop the garlic, onion, carrot and celery rib. Cut the raw ham and lard into strips.
In a pan with a few tablespoons of olive oil fry the garlic, onion, carrot and celery rib. Just golden add the ham and lard and cook for a couple of minutes. Add the beans removed from the water, along with a glass of the bean cooking water. Add the tomato purée, add salt and pepper and cook with the lid on for about 20 minutes. For a creamier consistency of the soup at this point remove a third of the mixture and with a dipping mixer blend everything and set aside.
Now add the pasta and two or three glasses of bean cooking water. As soon as the pasta is cooked al dente, add the mixed mixture and the finely chopped rosemary. Cook for one more minute and serve hot with a sprinkling of freshly ground black pepper.
Miller beans
Necessary for miller beans
- 300 grams of boiled cannellini beans
- 60 grams of finely chopped tuna
- 2 hard-boiled eggs, finely chopped
- a salted anchovy
- 1 garlic clove, chopped
- 3 mint leaves, chopped
- olive oil, salt and pepper just enough
Preparation of miller beans
In a bowl combine the tuna, hard-boiled eggs, finely chopped anchovy, garlic clove, mint leaves. Season with plenty of olive oil, salt and pepper and pour this mixture over the already boiled beans.
It is a great starter served cold.
Cannellini beans in the oven
Necessary for cannellini beans in the oven
- 600 grams of boiled cannellini beans
- 120 grams of pork rind
- 1 small onion
- 200 grams of chopped tomatoes
- 1 garlic clove
- 1 sprig of rosemary
- a few sage leaves
- salt, pepper and olive oil as required
Preparation of cannellini beans in the oven
In a baking pan fry in a few tablespoons of olive oil, the pork rind cut into small strips and the finely chopped onion and boiled beans. Add the garlic clove, which will be removed at the end of cooking.
Cook for about 10 minutes then add the chopped tomato purée, sage and rosemary, finely chopped. Season with salt and pepper and place in the oven already hot at 180 degrees for about 30 minutes.
Beans and sausages
Required for beans and sausages
- 8 sausages
- 800 grams of already boiled borlotti beans
- half finely chopped onion
- 400 grams of chopped tomatoes
- a sprig of rosemary
- half a glass of red wine
- salt, pepper and olive oil as required
Preparing beans and sausages
In a saucepan with a few tablespoons of olive oil fry the chopped onion, just golden add the sausages cut in half and brown slowly for a few minutes turning often. Add the red wine and evaporate completely. Cook the sausages for about 30 minutes with the chopped tomatoes. After this time add the boiled beans, chopped rosemary, adjust salt and pepper and cook for about 15 minutes more.
Serve warm.
Polenta and beans
Necessary for polenta and beans
- 300 grams of borlotti beans
- 1 carrot
- half onion
- 1 rosemary sprig
- 400 grams of tomato purée
- 500 grams of cornflour
- olive oil, salt and pepper just enough
Preparation of polenta and beans
Prepare the vegetables by finely chopping the carrot and onion and also the rosemary sprig. In a large saucepan with a few tablespoons of olive oil fry the vegetables and rosemary. When they are golden add the tomato purée. Cook for 5 minutes and then add the boiled borlotti beans. Simmer with the lid on for about 15 minutes. Adjust salt and pepper.
Prepare the ponte in the meantime as indicated on the cornflour packaging and once ready, divide the polenta into the various dishes and cover it with the bean sauce. Finish with a sprinkling of freshly ground black pepper.
Bean meatballs
Necessary for bean meatballs
- 600 grams of boiled cannellini beans
- 2 eggs
- 60 grams of grated Parmesan cheese
- a teaspoon of parsley
- 3 basil leaves
- 100 grams of bread crumbs
- a pinch of nutmeg
- breadcrumbs, oil for frying, salt and pepper just enough
Preparation of bean meatballs
Blend the beans until reduced to a puree, add an egg, Parmesan cheese, chopped parsley, chopped basil leaves, bread crumbs (soaked and then squeezed), a pinch of nutmeg, salt and pepper. Make the mixture become firm enough with breadcrumbs so that meatballs can be formed.
Bring the frying oil to a pan and after passing the meatballs into the beaten egg and fry in the breadcrumbs until golden brown.
Pass the meatballs into the paper towel to remove the excess oil.
JoTA Trieste Soup
Needed for Jota Trieste soup
- 600 grams of beans already boiled
- 100 grams of bacon
- half finely chopped onion
- 350 grams of sauerkraut
- 2 cloves garlic
- 2 tbsp flour
- salt, pepper and olive oil as required
- 30 grams of butter
preparation of the JOTA Trieste
Fry the sauerkraut in butter over a low heat. In a pan with a few tablespoons of olive oil, brown the diced bacon and the chopped onion and garlic. Combine the two tablespoons of flour and adjust the salt. Mix well to mix everything together. At this point add the bacon mince to the sauerkraut and cook over low heat for 5 minutes. Now add the beans and simmer for 40 minutes with the lid adding a little water if you tend to withdraw too much. Serve warm with a sprinkling of freshly ground pepper.
