CoolCooksShare

Spicy Fagioli Cannellini and Swiss Shard in Tomato Sauce

Dried white beans are a wonderful flavor platform for all types of sauces. They are an excellent source of folate, manganese, dietary fiber, protein, iron and Vitamin B1. But not all beans are created equal.

True Fagioli Cannellini white beans are a rare thing, true Italian cannellini beans. Most "cannellini" beans in the U.S. market, even in top-end stores, are American, Canadian or Argentine beans. It's mostly size and texture that make the difference. Fagioli Cannellini are large, white beans, with a beautiful, creamy feel that wonderfully soaks up sauces, soups, meat juices, olive oil. They are great for cassoulet.

The following spicy sauce stands up to grilled lamb chops, flank steak or barbecued chicken quite well.

Ingredients:

2 cups dried Cannellini beans, or two 15-ounce cans, drained
1 15-ounce can roasted chopped tomatoes
1 tablespoon of tomato paste
2 tablespoons of roasted red peppers, chopped
1 bunch Swiss chard leaves, coarsely chopped
1 cup chopped Vidalia onion
1 medium carrot, chopped
1 celery stick, chopped
1 clove of garlic, minced
1 cup white wine
1 cup chicken stock
½ cup chives, finely chopped
2 tablespoons olive oil
1 teaspoon red pepper flakes (Aleppo preferred)
1 teaspoon powdered Sumac
1 teaspoon Mexican oregano
1 teaspoon apple vinegar
1 teaspoon lemon juice, fresh squeezed
1 teaspoon Thai red curry paste
Salt and freshly ground pepper to taste
Grated Pecorino cheese to taste

Preparation:

Put the olive oil in a deep cast iron pan and sauté the mirepoix (chopped onion, carrots and celery) until soft. Add the garlic and sauté one minute more. Add the chopped Swiss chard and wilt the leaves for one minute. Add the drained white beans after soaking them over night, or the drained canned beans. Stir in the chopped tomatoes and tomato paste, white wine and chicken stock and bring to a simmer. When hot add the chives, red pepper flakes, Sumac, oregano, vinegar, lemon juice, red curry paste and salt and pepper to taste. Simmer for at least 20 minutes, or until the beans are just done. Add more stock if the beans become dry. They should flow like a spaghetti sauce.

Serve with grated Pecorino cheese, fresh bread and the wine you used in the sauce.