Christmas Bean/fajioli Del Papa and Vegetable Sauté
Christmas beans, or fajioli del papa (Pope's Beans) as they are known in Italy are heirloom gourmet beans, and a variation of the traditional Lima bean. These creamy white and rather large flat beans, mottled with splashes of maroon, are known for their meaty texture and wonderful nutty chestnut taste. They are ideal in a salad, full bodied enough for a casserole, or simply sauteed alone with some garlic. Even better why not try sauteing them with some of your favourite vegetables. I combined mine with summer zucchini, slices of mild shallots, yellow bell peppers and fresh San Marzano tomatoes. A drizzle of Tuscan extra virgin oil and balsamic reduction is all that is needed for the final touch. Served with pieces of homemade rosemary foccaccia, and you have a delicious and complete well balanced meal. Once again, a taste of Italy out of your very own kitchen. This is also an ideal recipe for vegetarians, vegans and gluten intolerant. Serves two as a main course.
Total Steps
9
Ingredients
8
Tools Needed
6
Ingredients
- 2 cup cooked Christmas beans (about 1 cup uncooked beans)
- 3 shallots, thinly sliced
- 2 cloves garlic, finely chopped
- 1 large zucchini, sliced
- 1 yellow bell pepper, seeded and sliced
- 2 San Marzano tomatoes, cut into sections lengthwise
- 1/4 cup Italian parsley, chopped
- salt and pepper(optional)
Instructions
Step 1
The night before, rinse the beans and transfer them to a bowl filled with water. Allow to soak at least 8 hours.
Step 2
Rinse the soaked beans and put them in a pot with room temperature water, enough to cover the beans plus another 2 inches.
Step 3
Bring to a boil, lower the heat, and continue to cook for 1 1/2 to 2 hours or until tender.
Step 4
Do not salt the water as this will slow the cooking process. Drain and rinse the beans.
Step 5
In a sauté pan, heat 3-4 tablespoons extra virgin olive oil. Add the shallots and garlic.
Step 6
Sauté for 2-3 minutes. Add the zucchini and bell peppers, and continue cooking for another minute.
Step 7
Add the cooked beans and cook for an additional 2-3 minutes.
Step 8
Toss in the tomatoes and allow them to soften slightly, about 1 minute. Season with salt and pepper and toss in the chopped parsley.
Step 9
Plate and garnish with extra fresh parsley and drizzle with some extra virgin olive oil and balsamic reduction.