Fagioli alla Sammarinese — Print Recipe

Slow-cooked borlotti beans in a rich tomato and herb sauce with vegetables, a staple of the republic's rustic cuisine.

Ingredients

400g dried borlotti beans, soaked overnight
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
400g crushed tomatoes
2 bay leaves
1 sprig fresh sage
1 sprig rosemary
Salt, pepper
Extra-virgin olive oil for serving

Instructions

1 Drain soaked beans and simmer in fresh water for 45 minutes until nearly tender. Drain.
2 Heat olive oil in a large pot. Sauté onion, carrots, and celery for 8 minutes until softened.
3 Add garlic, sage, rosemary, and bay leaves. Cook for 1 minute until fragrant.
4 Stir in crushed tomatoes and the partially cooked beans. Add enough water to just cover.
5 Simmer gently for 30-40 minutes until beans are very tender and the sauce is thick.
6 Season with salt and pepper, remove herb sprigs. Serve drizzled with extra-virgin olive oil.

Did You Know?

Bean dishes sustained San Marino's small population through centuries of independence, when the republic had to be self-sufficient in food production.