Fagiolata umbra all'antica


for 4 people

250g Bartolini beans (you can use a mixture of 3 varieties: borlotti, occhio and cannellini)
3 tablespoons Bartolini extra virgin olive oil
1 carrot
1 onion
1 celery stalk
2 garlic cloves
250g tomato pulp
salt and pepper to taste


Soak the beans for about 12 hours.
Drain them, put them in a pot with cold water, bring to the boil and cook for 30-35 minutes.
Before the beans are cooked, add salt to the water and drain them.
Clean the vegetables and chop them finely, then fry them in a pan with extra virgin olive oil.
Add the tomato pulp, season with salt and pepper and cook for about 5 minutes.
Then add the beans and cook for a further 5-10 minutes.
Serve with toasted bread croutons and drizzle with a little olive oil.

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