Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto

Name: Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 6 servings Freshly ground black pepper; 355 milliliters dried cannellini beans or other large white beans; 1 carrot, quartered; 1 rib celery rib, quartered; 237 milliliters cherry tomatoes, halved; 2 liters hot, cooked orecchiette pasta; 1 Tbsp chopped fresh parsley leaves; 1 Tbsp chopped fresh thyme leaves; 12 cloves garlic, peeled and lightly crushed; 296 milliliters extra-virgin olive oil, plus 1 tablespoon for finishing; 1 onion, peeled and quartered; 0 teaspoons crushed red pepper flakes; 6 servings Sea salt, preferably gray salt; 177 milliliters tomato puree

Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto is a vegan recipe with 6 servings. This side dish has 366 calories, 13g of protein, and 6g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have onion, pepper, sea salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes.

Instructions

Place the beans in a saucepan and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat.

Ingredients you will need

Beans

Water

Equipment you will use

Sauce Pan

Let stand for 1 hour, then drain.

Return the beans to the saucepan along with the onion, celery, carrot and bay leaf.

Ingredients you will need

Bay Leaves

Carrot

Celery

Beans

Onion

Equipment you will use

Sauce Pan

Add water to cover by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans.

Ingredients you will need

Beans

Water

Add salt, to taste, and continue cooking until the beans are tender but not mushy.

Ingredients you will need

Beans

Salt

Remove from the heat and let cool in the liquid. (You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.)

Ingredients you will need

Beans

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Drain the beans and discard the vegetables but reserve the liquid.

Ingredients you will need

Vegetable

Beans

In a preheated casserole pan that can go from the stove top to the oven, pour in 1/4 cup olive oil, add garlic cloves and allow to caramelize, about 1 to 2 minutes. Stir in tomato puree, simmer about 10 seconds, then add beans and white bean liquid.

Ingredients you will need

Whole Garlic Cloves

Tomato Puree

Olive Oil

Beans

Equipment you will use

Casserole Dish

Oven

Sprinkle top with cherry tomatoes, thyme, parsley, red pepper flakes, and 1 cup olive oil. Season with salt and pepper, to taste.

Ingredients you will need

Red Pepper Flakes

Cherry Tomato

Salt And Pepper

Olive Oil

Parsley

Thyme

Bake, uncovered, for 30 minutes.

Equipment you will use

Oven

Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve over orecchiette pasta.

Ingredients you will need

Orecchiette