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Bean Pudding in the Style of Tuscany: Sformato di Fagioli

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Bean Pudding in the Style of Tuscany: Sformato di Fagioli

Bean Pudding in the Style of Tuscany: Sformato di Fagioli

Bean Pudding in the Style of Tuscany: Sformato di Fagioli requires around 2 hours and 15 minutes from start to finish. One portion of this dish contains roughly 31g of protein, 17g of fat, and a total of 529 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up celery stalk, eggs, parmigiano-reggiano, and a few other things to make it today.

Instructions

1
Preheat the oven to 300 degrees F.
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OvenOven
2
Place the cleaned beans into a medium saucepan.
Ingredients you will need
BeansBeans
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Sauce PanSauce Pan
3
Add water to just cover and a generous pinch of salt. Bring the water to a boil over high heat then reduce to a simmer and let simmer until the beans are tender, about 10 minutes.
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BeansBeans
WaterWater
SaltSalt
4
In a 12 to 14-inch saucepan, heat 2 tablespoons olive oil over a medium-high flame until hot but not smoking.
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Olive OilOlive Oil
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Sauce PanSauce Pan
5
Add the onion, celery and parsley and cook, stirring occasionally, until the onion and celery soften and turn a light golden brown, about 5 minutes.
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ParsleyParsley
CeleryCelery
OnionOnion
6
Add the lightly browned vegetables to the pot of beans. Bring the liquid back to a boil and then reduce to a simmer.
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VegetableVegetable
BeansBeans
Equipment you will use
PotPot
7
Let simmer for 20 minutes more, until the beans have softened and cracked open, yielding a dry mixture.
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BeansBeans
8
In a small saucepan over low heat, heat the milk and add the flour, stirring with a wooden spoon until the flour dissolves completely into the milk and the liquid is homogenous, about 3 minutes.
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All Purpose FlourAll Purpose Flour
MilkMilk
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Wooden SpoonWooden Spoon
Sauce PanSauce Pan
9
Remove from the heat.
10
Crack the eggs into a large mixing bowl and, using a whisk or fork, beat until homogenous.
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EggEgg
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Mixing BowlMixing Bowl
WhiskWhisk
11
Add the bean mixture, the Parmigiano, and the milk mixture.
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Parmigiano ReggianoParmigiano Reggiano
MilkMilk
12
Mix with a wooden spoon until well combined, about 3 minutes.
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Wooden SpoonWooden Spoon
13
Lightly oil a 6-inch round baking pan. Make sure you use a pan that can fit comfortably in another pan working as a hot water bath.
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WaterWater
Cooking OilCooking Oil
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Baking PanBaking Pan
14
Pour the bean mixture into the pan and, using the back of a wooden spoon, level the top. Cover the top of the pan tightly in aluminum foil.
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Aluminum FoilAluminum Foil
Wooden SpoonWooden Spoon
Frying PanFrying Pan
15
Place the filled pan in the larger pan and fill the larger pan with hot water until it comes halfway up the sides of the filled pan.
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WaterWater
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Frying PanFrying Pan
16
Place in the oven and cook until the custard is cooked through the center but yields slightly when pressed, about 1 hour.
Ingredients you will need
CustardCustard
Equipment you will use
OvenOven
DifficultyExpert
Ready In2 hrs, 15 m.
Servings4
Health Score50
Dish TypesLunchMain CourseMain DishDinner
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