Fagioli Alla Mugnaia
Experience the rustic charm of Italian comfort food with *Fagioli alla Mugnaia*, a hearty and flavorful dish that celebrates the simplicity of fresh ingredients. This traditional Tuscan-style recipe features tender cannellini beans simmered with aromatic rosemary, bay leaf, and a rich garlic-infused olive oil. The slow cooking process develops deep, earthy flavors while maintaining the creamy texture of the beans. Perfectly seasoned with a touch of salt and black pepper, this savory dish is ideal as a standalone meal or a side, and it pairs beautifully with crusty bread for dipping. With minimal prep time and wholesome ingredients, *Fagioli alla Mugnaia* is a perfect choice for anyone seeking an authentic, warming taste of Italy.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 250 g Dried cannellini beans
- 60 ml Extra virgin olive oil
- 3 pieces Garlic cloves
- 1 piece Fresh rosemary sprig
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 liters Water
- 1 loaf Crusty bread (optional, for serving)
Instructions
Rinse the dried cannellini beans thoroughly under cold running water to remove any dirt or debris.
Place the beans in a large bowl and cover with water. Soak them overnight, or for at least 8 hours.
Drain the soaked beans and transfer them to a large pot. Add 1.5 liters of fresh water, ensuring the beans are fully submerged.
Add the rosemary sprig and bay leaf to the pot. Bring the water to a gentle boil over medium heat.
Reduce the heat to low, cover the pot, and simmer the beans for about 1.5 to 2 hours, or until tender. Skim off any foam that rises to the surface during cooking.
In a small skillet, heat the extra virgin olive oil over low heat.
Peel and slightly crush the garlic cloves, then add them to the skillet. Cook for 2-3 minutes until the garlic is fragrant and golden, being careful not to burn it.
Remove the rosemary sprig and bay leaf from the pot of cooked beans. Stir in the garlic oil mixture, salt, and black pepper.
Continue cooking the beans on low heat for another 10 minutes to allow the flavors to meld together.
Serve warm, drizzled with additional olive oil if desired, alongside crusty bread for dipping.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 2.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
