While I was living in Tuscany, the first thing I noticed about the Tuscan Cuisine is how simple and poor it is but amazingly delicious at the same time.

From Panzanella  and Ribollitta that are based leftover bread dishes to grains based such as Fagioli all’ Ucelletto and zuppa di Farro. Tuscan style beans are so simple but nutritious, flavorful and filling.

INGREDIENTS:

½ pound dry Cannellini beans

3-tablespoon olive oil

3-tablespoon tomato paste

2 cloves of garlic crushed

1 Bay leaf

Salt/black freshly ground pepper

Vegetable broth or Water as needed

1 red chili pepper

STEPS:

Cover the beans with cold water and soak over night.

In deep pan, cook the beans in low heat covered with water for about 50 minutes. Drain the beans and keep the liquid.

Heat oil in deep saucepan, over medium heat, add the garlic and cook for about 2 minutes, then add the bay leaf, the drained beans, red chili pepper and season with salt and pepper, finally, cover the beans with the liquid we kept earlier and add the tomato paste stirring well but gently, cook covered for about 20 minutes check the seasoning and serve immediately.

You can serve it with your favorite sausages.