Fagioli Al Fiasco

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Title: Fagioli Al Fiasco
Yield: 1 servings
Categories: Dujour01

Ingredients:

1 lb Dried cannelini beans
1 tb Allpurpose flour
3 oz Pancetta; cut into a dice
1/4 c Extra virgin olive oil
2 Whole garlic cloves; peeled
4 Fresh Italian plum tomatoes;
-peeled, cut in half
; lengthwise, seeded
10 Fresh whole basil leaves
Salt and fresh ground black
-pepper


Start by soaking the beans overnight in cold water with the flour. The next
day, drain and wash well.

Place the beans in the flask and place enough cold water to reach 1-inch
above the beans. Add the pancetta, olive oil, whole garlic, tomatoes, and
basil. Season with salt and pepper, stir well, and place the flask in a
larger stock pot with cold water. Place the pot over medium heat and allow
to simmer for 3 1/2 hours. Don't add liquid to the flask during the
cooking, but if you need to add water to the stock pot, add boiling water,
not cold water. After cooking remove the flask from the stock pot and serve
~ it's fun to serve it from the flask. They are also very good cold the
next day.

Yield: 6 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9446 - DAVID RUGGERIO

Converted by MM_Buster v2.0l.