Arezzo Bean Stew Recipe

Ingredients

Serve 4

• 14 oz/4oo g firm ripe tomatoes

• 2 cups/3oo g dried beans, such as cannellini or borlotti, soaked overnight and drained

• 2 cloves garlic, lightly crushed but whole

• 1 bay leaf

• 1 quart/1 liter water

• salt and freshly ground black pepper to taste

• fresh basil, to garnish

• 4 tbsp extra-virgin olive oil

Method:

1. Blanch the tomatoes in salted boiling water for 1 minute.

2. Drain and slip off the skins. Remove the seeds and chop the flesh coarsely.

3. Place the beans in a large pan with the tomatoes, garlic, and bay leaf.

4. Pour in enough water to cover the beans completely and bring to a boil.

5. Cover and cook over medium heat for about 1 hour. Season with salt halfway through the cooking. Discard the garlic and bay leaf.

6. Garnish with the basil, season with pepper, and drizzle with the oil. Serve hot.