Bean Pudding in the Style of Tuscany: Sformato di Fagioli

Name: Bean Pudding in the Style of Tuscany: Sformato di Fagioli
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 celery stalk, cut into 1/4-inch dice; 2 eggs; 79 milliliters all-purpose flour; 0 bunches fresh flat-leaf parsley, finely chopped to yield 1/8 cup; 907 grams freshly shucked beans (fava, limas, cannellini, etc); 355 milliliters milk; 2 Tbsps extra-virgin olive oil, plus more for the baking pan; 0 Spanish onion, minced to yield 1 tablespoon; 118 milliliters freshly grated Parmigiano-Reggiano; 4 servings Salt

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

Preheat the oven to 300 degrees F.

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Oven

Place the cleaned beans into a medium saucepan.

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Beans

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Sauce Pan

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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Beans

Water

Salt

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 Oil

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Sauce Pan

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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Parsley

Celery

Onion

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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Vegetable

Beans

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Pot

Let simmer for 20 minutes more, until the beans have softened and cracked open, yielding a dry mixture.

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Beans

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.

Ingredients you will need

All Purpose Flour