This is a version of the much-loved Tuscan bean recipe - fagioli al fiasco. While not made in the traditional way (cooked overnight in a Chianti bottle over the embers of a fire), this is a scrumptious way to cook beans using either and oven or an instant pot. Adding the balsamic vinegar enhances this Italian classic
9Ouncescannellini beanscranberry (borlotti) beans are also great
¼Cupminced fresh sagecould substitute rosemary if preferred
1 Teaspoonminced garlic
3Tablespoonsminced fresh parsley
½ Cup olive oil
1Tablespoonbalsamic vinegar
1 ½Teaspoonsea salt
Instructions
If you are soaking your beans, soak them for at least 1 hour (or quick soak as noted in the notes section). When they are done soaking, rinse them and place in instant pot or dutch oven and cover with 2 inches of water.If you are not soaking your beans, rinse them and pick out any bad ones and then place in instant pot or dutch oven and cover with 2 inches water.
9 Ounces cannellini beans
In instant pot/pressure cooker, secure the lid and turn dial to “sealing”. If your pot has a “bean” button, press that. If not, use the soup button and turn the dial manually to 40 minutes.If you are using a Dutch oven instead, bring the beans to a gentle boil, reduce heat, and cover partially. Cook for 60-90 minutes or until soft, adding water if needed (beans should be covered by water at all times)
When beans are done, drain them and place in large bowl. Add the rest of the ingredients (sage through salt), gently stir together and let it sit for 1/2 hour.
1/4 Cup minced fresh sage, 1 Teaspoon minced garlic, 3 Tablespoons minced fresh parsley, 1/2 Cup olive oil, 1 Tablespoon balsamic vinegar, 1 1/2 Teaspoon sea salt
Serve warm or at room temperature
Video
Notes
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