A collaboration between Burlap & Barrel and Fatted Calf resulted in our favorite new spice blend, based on the flavors in Italian classic porchetta.
This recipe is from Toponia Miller of Fatted Calf. She says: "This simple but flavorful variation on the classic Tuscan dish, Fagioli all’Uccelletto, is a favorite year round side on our dinner table, a perfect accompaniment to roasted or grilled meats and vegetables. Good quality heirloom beans are key. Be sure to cook the beans until they are creamy and tender before combining them with the aromatics and tomato. Any leftover beans can also be used to top toasted bread or tossed with pasta."
- 4 cups cooked Rancho Gordo Cranberry, Marcella, or other similar beans
- 1 cup bean-cooking liquid
- 1 onion, finely diced
- 2 garlic cloves, chopped
- 3 tablespoons olive oil, plus more for finishing
- Sea salt
- 1 tablespoon Burlap & Barrell Tutto Porchetta from Fatted Calf
- 1 cup tomato puree
Serves 4 to 6 as a side dish
- Drain the beans of their cooking liquid, reserving 1 cup of the liquid for later use. In a medium sized sauce pot or deep saucepan, sweat the onion and garlic in the olive oil over medium heat until translucent and tender, about 10 to 12 minutes. Season with salt and Tutto Porchetta and cook for another minute or two.
- Add the drained beans with the reserved cooking liquid and tomato puree to the pot. Bring to a simmer then reduce the heat slightly to achieve a lazy bubble. Cook for 10 to 15 minutes, stirring frequently. Taste for seasoning and adjust as needed. Finish with a drizzle of olive oil.