Tuscan Beans

180 mins (prep 15)
8 ingredients
makes 6 servings
We tested this recipe in a traditional Italian terra-cotta bean pot (called a fagioliera) and in a heavy saucepan. We preferred the bean pot because it cooked the beans more gently, allowing them to retain their shape and texture (they seemed more flavorful as well). The slow, gentle cooking also makes it unnecessary to presoak the beans. In Italy, each serving of beans is dressed with oil at the table, and since leftover beans aren't dressed, they are used in the next day's soup or are reheated with more garlic and sage.

Categories:  winter , italian ,
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Serving Size (479.58 g)
Servings 6
Amount per Serving
Calories 280.27 Calories from Fat 6.48
% Daily Value *
Total Fat 0.72g 6.6%
Saturated Fat 0.18g 5.53%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 29.24mg 7.31%
Total Carbohydrate 50.73g 101.45%
Dietary Fiber 12.79 g 307.04%
Sugars 1.78 g %
Protein 19.66g 235.94%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 213.83mg% Iron 8.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
or, fresh sage, head of garlic, coarse sea salt, accompaniment, or, a, special equipment