Insalata di Fagiole del Purgatorio
Try this Insalata di Fagiole del Purgatorio recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- salt and pepper to taste
- 1/2 cup olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped red onion
- 1 sprig rosemary
- pinch baking soda
- 2 cloves garlic peeled and minced
- 1 pound dried white beans (cannellini or pinto)
- 1 carrot, cut in half
- 1 celery stick cut in half
- 1/2 onion, peeled and quartered
- 3 to 4 tablespoons red wine vinegar (or more as need
- Carbohydrate 0.856954853042848 g
- Cholesterol 0 mg
- Fat 3.41008044548956 g
- Fiber 0.222721324884251 g
- Protein 0.140958088282997 g
- Saturated Fat 0.47777788294886 g
- Serving Size 1 1 Serving (69g)
- Sodium 10.6759833802747 mg
- Sugar 0.634233528158597 g
- Trans Fat 0.100075735414411 g
- Calories 34 calories
The night before serving, rinse the beans picking out any bad ones and place in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours. The next day, drain well, and place the beans in a heavy stock pot with the vegetables and rosemary and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender, about 1 hour. Drain, remove the vegetables and rosemary sprig. Place the beans in a large bowl and dress with the remaining ingredients while still warm. Taste, and adjust seasonings and vinegar as needed. Toss well, and serve at room temperature.
