Braised Ceci Beans
Possibly my new favorite quarantine activity is reading books ABOUT food, and then recreating dishes I've read about! You may remember that’s how I created the gnocchi with asparagus dish, based off of Lidia Bastianich’s memoir. While reading Andrew Cotto's "Cucina Tipica" I was left salivating by his scene around braised ceci beans. The main character follows his nose to an incredibly aromatic and satisfying meal! I had never heard of them! But it sounded delicious, and incredibly simple (as cucina tipica usually is!). I remember from my trip to Tuscany that beans are very much a staple main dish there. So much so that Tuscans are sometimes nicknamed “bean eaters” in Italian! So I did my best to recreate the dish for dinner that night - and it was SO good! I knew immediately I had to share it with all of you!
If you’re someone who finds that beans don’t sit well with you, there’s a few tricks I learned while getting my health coaching certificate. One, try rinsing canned beans VERY well. You’ll notice as you rinse them the water bubbles. That’s a naturally occurring chemical on the beans that is often the cause of gas in people. Rinsing them until the bubbles stop should help. If you still find they create digestive discomfort, try purchasing dried beans and cooking them in simple, salted water at home. Because let’s be honest, you have the time!
Rich, extra virgin olive oil bathes ceci beans and fresh herbs for a comforting dish that checks ALL the boxes! I used whatever herbs I had in the house, which at the time was rosemary, sage and thyme. But of course, you can use whatever you have around! Basil, parsley, oregano, even mint could work in this dish! Dried herbs are fine too. Mom did it that way the first time she made it, after I called her raving about my newly invented dinner! It's warming, and soothing, delicious and filling while also being INCREDIBLY healthy and immunity boosting (BONUS given the times!). I've been serving it with my focaccia bread and a big fresh salad.
As I’m writing this, we’re still in quarantine in NJ from coronavirus, and I’ve been trying to minimize my trips to the grocery store and create more “pantry staple” style recipes for all of you as well! This one covered all the bases! I hope you give it a try at home, you won’t be disappointed! Check out the video and recipe below!
Braised Ceci Beans
Serves 4
2, 15oz. cans ceci beans (or 1 28oz. can), rinsed and drained
2 cloves of garlic, minced
1/2 yellow onion, chopped
1 Tbs. capers, drained
2 sprigs fresh rosemary, torn
2 sprigs fresh sage, torn
2 sprigs fresh thyme, torn
salt
red pepper flakes
3/4 C. extra virgin olive oil
Preheat the oven to 375°.
In a 7x11 baking dish, combine beans, onion, garlic, capers, salt, red pepper flakes and fresh herbs. Mix well.
Pour olive oil over the beans. Cover the dish tightly with foil. Bake for 45 minutes.
Remove from oven and serve the beans hot with crunchy bread and a big salad!