Fagioli all’Olio – A Traditional Italian Recipe

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Fagioli all'olioBeans with Olive oil

Beans in oil are made by cooking the beans in an earthenware pot with garlic and sage, then draining them and seasoning with plenty of extra virgin olive oil, salt, and pepper. If you don’t have fresh beans, such as cannellini or Tuscan, you can substitute dried beans for the recipe of beans in oil, but adjust the quantity to 200 grammes. The main ingredient in this dish is braised dried white beans in an aromatic vegetable broth flavoured with sage and garlic. It also has a strong flavour. Add a generous splash of the best quality aromatic olive oil you can find once the cooking liquid has mostly evaporated.

Ingredients (serves 4-6)

• 400 g dry cannelloni beans
• 2 l cold water
• 2 garlic cloves
• 2 tbs extra virgin olive oil
• 1 sprig of sage
• 1 tsp salt
• a few peppercorns


Wash the cannellini beans and put them in a pot. Add the water, garlic, oil, sage, salt and pepper. Cover with a lid and place over a really low flame. The water must simmer very gently and not boil. The beans will take about 23 hours to cook. Let them cool in the cooking juices. Before serving, heat them up until warm, taste for salt and black pepper and drizzle with good extra virgin olive oil.

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