stufato di porcini e fagioli
for 6
500 g fresh porcini, carefully cleaned and thickly sliced (keep small ones whole)
2 tablespoons olive oil
2 garlic cloves, peeled and finely chopped
1 teaspoon dried oregano
2 large ripe tomatoes, roughly chopped, or 200 g tinned peeled plum tomatoes, drained of their juices
Maldon salt and freshly ground black pepper
beans
750 g fresh cannellini beans in their pods (or 200 g dried, soaked overnight)
1 large tomato
a handful of parsley stalks
2 garlic cloves, peeled
Cook the fresh beans in a large saucepan with the tomato, parsley stalks and garlic for 45 minutes. The dried soaked beans will take longer, up to 1½ hours. Leave the cooked beans in their liquid, removing the flavourings. Season with salt and pepper.
Heat the olive oil in a thick-bottomed saucepan, add the crushed garlic and oregano and allow to colour for a few minutes. Add the porcini slices and the tomato, plus a few ladles of the bean cooking water. Stir and simmer for about 15–20 minutes, then stir in the drained beans. Heat to bring the beans up to the same temperature, then remove from the heat. Season with salt and pepper, then leave to ‘thicken’ in a warm place for about 10–15 minutes. The dish is best warm, served with bruschetta or roast meats.