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750 g
125 ml
2
4
2 |
freshly hulled cannellini beans or 350g
dried cannellini beans,soaked for 12 hours
salt
extra virgin olive oil
cloves garlic, whole
fresh sage leaves
cherry tomatoes, skins pricked with a fork
freshly ground black pepper
water, sufficient to fill the flask to
three quarters |
Method :
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Feed the beans into the flask.
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Pour in the oil, add the garlic, sage,
tomatoes, salt and pepper, then top up with the water.
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Cork up the flask tightly and place
the bulbous end deep among the barely glowing embers of a weed fire
to cook gently for several hours.
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Theses flasks used to be left in the
embers last thing at night.
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By the morning the beans were cooked.
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Tip the beans out of the flask.
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Discard the garlic and sage and serve,
with an extra drizzle of olive oil, salt, and freshly ground black
pepper.
Serves 4
Preparation
: 10 minutes
Cooking
: 3 hours
Recipe grading : easy
Suggested wine : a young, dry red (Chianti dei Colli Fiorentini)
This is a traditional Florentine recipe
which may appeal to the adventurous cook as an enjoyable experiment. You
will need an empty, straw wrapped Tuscan wine bottle and its cork.
Remove the straw, leaving a glass flask. In the modern version of this
recipe the beans are cooked in a special earthenware container like the
one shown here. If you do try this recipe, be sure to place the bottle
in the dying embers and not in the flames. If you put it in the flames,
it may well explode.
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