We Tuscans are known as the “bean eaters” of Italy- we cultivate at least 30 different regional varieties since its introduction in Tuscany around 1500, when Charles V, Emperor of Spain, brought them as a gift to Giulio de' Medici, Pope Clement VII.
Some of the most common varieties you will find are the white cannellini beans, the red striped borlotti beans and the fagioli con l’occhio or black eyed peas. Here in Canada I also like to use the large butter beans in this recipe for added creaminess.
Each bean variety is used for various traditional preparations such as Fagioli all’Uccelletto cooked in a tomatoey stew and the Minestra di Fagioli where beans are pureed and slow cooked with rosemary and sage.
Being a vegetarian for more than two decades, I try to add this iron and fiber filled ingredient in many preparations, from salads to polpette.
During the summer I like to prepare a hummus like spread to add as a base for a cold bruschetta: not only it adds creaminess but it also binds the tomatoes well so they don’t fall over everywhere during al fresco dinners!
You can use both fresh or canned beans (or dry beans soaked overnight)
As a general rule of thumb on quantities:
1 can of beans, drained = 1½ cups cooked beans = 1/2 cup of dried beans
Ingredients:
1 can of cannellini beans ( you can substitute with butter bean or navy bean)
2 tbsp of EVOO + some more to drizzle at the end
1 garlic clove, crushed
1 fresh rosemary sprig
3-4 fresh sage leaves
sea salt and black pepper, to taste
1 tbsp tomato concentrate
dried chili pepper to garnish (optional)
Cook the presoaked dry or fresh beans according to bean type in abundant water with a sprig of rosemary and few sage leaves - they should be soft but not coming apart. When using canned beans, drain, rinse and boil them for 15 minutes in enough water to cover them completely (still adding rosemary and sage)
Place the drained beans, still hot, in a blender (reserve a cup of the boiling water)
Note: Rosemary when blended can be quite strong and pungent so add as much of the sprig as you wish based on your preference.Add remaining ingredients and process for 5 minutes - it might seems a long time but patience will result in a lighter, airier spread. If you want a looser spread add some of the reserved water.
Place in a bowl with chilies and a drizzle of EVVO, place in the fridge to cool completely.
You can serve it as is with focaccia sticks or on grilled artisanal bread topped with some fresh and tasty summer tomatoes, shaved pecorino or anchovy fillets and capers for an enhanced bruschetta experience!!
In the picture you can also see how I use the spread as a base for super delicious Middle Eastern Muhammara. For the recipe my go to is from Yotam Ottolenghi Muhammara