Ingredients

How to make it

  • Put beans in cold water for at least 1 hours (I left them for 3 hours).
  • Then boil them in lightly salted water, with leeks (only the green part) and celery , for 40-50 min, according to your taste.
  • When it’s ready, taste it with just olive oil and parsley.

Reviews & Comments 8

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  • rori76 5 years ago
    Of course you can use Cannellini. I just mixed an almost classical recipe for beans for this special type of beans. For me it is common to eat beans with celery.
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    " It was excellent "
    fizzle3nat ate it and said...
    I love the flavors in this recipe. Because I live in a small town in the US, I may not be able to find the specific beans you used in this recipe. Could I use cannellini beans instead? Thank you for a wonderful recipe - I loved the history and being Catholic, agree that this would be a lovely Lenten dish. - Natalie
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  • rori76 5 years ago
    @ peetabear Thanks a lot. I'm discovering local product

    @lilliancooks. In few years I've learn the gold rule of "some of this and some of that"... It's just a matter of time
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  • rori76 5 years ago
    @ decobabe They come from Viterbo province. I buy them at a biomarket organized in Trastevere (Rome) twice a month. But here there is a list of producers: http://www.enotecapalatium.it/scheda-prodotto?id=73
    But mine is another one. In few days I give you the name. The price is 3euro per 500 grams.
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    " It was excellent "
    peetabear ate it and said...
    thank you for a wonderful new recipe and the history behind it... not only did we get a recipe, we got introduced to a different bean and learned more about your country... that rates a five in my book...
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  • lilliancooks 5 years ago
    I love your ingredients list! My Mom does the same thing..."some of this and some of that"... she never measures anything and it always tastes perfect!
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  • decobabe 5 years ago
    Where can I buy these? I live a few km northeast of Trasimeno.
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  • rori76 5 years ago
    In the wave of discover Italian local typical legumes, this month I tasted the Fagioli del Purgatorio, literally beans of Purgatory. They come from Lazio Region, more specifically from Tuscia or Viterbo province. According to the tradition, they were prepared for the “Lunch of Purgatory” for the Ash Wednesday.
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