1 lb (500 g) dried haricot beans, soaked
1 1/2 tbsp extra-virgin olive oil
1/2 tsp bicarbonate of soda
salt
For the sauce:
1 large clove garlic, peeled and slightly crushed
8 medium-sized ripe tomatoes, peeled and seeded
1/2 - 1 dried chilli pepper (optional)
pinch oregano
2 tbsp extra-virgin olive oil
salt and freshly ground pepper
1 1/2 tbsp extra-virgin olive oil
1/2 tsp bicarbonate of soda
salt
For the sauce:
1 large clove garlic, peeled and slightly crushed
8 medium-sized ripe tomatoes, peeled and seeded
1/2 - 1 dried chilli pepper (optional)
pinch oregano
2 tbsp extra-virgin olive oil
salt and freshly ground pepper
Garnish with:
4 sprigs basil
Serve with:
garlic bread
method
1. Start preparation the day before you plan to serve this dish. Rinse the beans in a sieve and place in a bowl with enough cold water to amply cover them; add 1/2 tsp bicarbonate of soda.
2. Leave the beans to soak overnight or for more than 12 hours, then drain, place in a saucepan with enough water to cover them completely and bring slowly to the boil over a moderate heat. Cover, leaving a gap so that the steam can escape. Simmer very gently for about 1 1/2 hours or until the beans are very tender. Remove the scum from the surface of the water at intervals. Add a large pinch of salt when the beans are nearly done.
3. While the beans are cooking, make the sauce: heat the olive oil in a saucepan over a moderately low heat and add the whole garlic clove, partially crushed with a flat of a heavy knife blade. After about 1 minute, when the garlic is pale golden brown, add the chopped tomatoes. Turn up the heat, add the seeded, crumbled chilli pepper and a pinch of oregano; cook briskly, stirring, for 2 - 3 minutes. Set aside.
4. When the beans are done, put them with their cooking liquid through the vegetable mill with a fine-gauge disc fitted. Ladle the resulting puree into individual heated bowls, spoon some of the tomato mixture into the centre of each bowl, drizzle a little olive oil on to each serving and sprinkle with a generous amount of freshly ground black pepper.
5. Garnish with the basil sprigs and serve with garlic bread.
2. Leave the beans to soak overnight or for more than 12 hours, then drain, place in a saucepan with enough water to cover them completely and bring slowly to the boil over a moderate heat. Cover, leaving a gap so that the steam can escape. Simmer very gently for about 1 1/2 hours or until the beans are very tender. Remove the scum from the surface of the water at intervals. Add a large pinch of salt when the beans are nearly done.
3. While the beans are cooking, make the sauce: heat the olive oil in a saucepan over a moderately low heat and add the whole garlic clove, partially crushed with a flat of a heavy knife blade. After about 1 minute, when the garlic is pale golden brown, add the chopped tomatoes. Turn up the heat, add the seeded, crumbled chilli pepper and a pinch of oregano; cook briskly, stirring, for 2 - 3 minutes. Set aside.
4. When the beans are done, put them with their cooking liquid through the vegetable mill with a fine-gauge disc fitted. Ladle the resulting puree into individual heated bowls, spoon some of the tomato mixture into the centre of each bowl, drizzle a little olive oil on to each serving and sprinkle with a generous amount of freshly ground black pepper.
5. Garnish with the basil sprigs and serve with garlic bread.
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