Tag: Beans

How to cook dried beans – Italian cuisine reinvented by Gordon Ramsay

Economical, versatile, beans are precious allies in the diet. Dried they are practical because they are available all year round. You don’t prepare them because you don’t know how to cook dried beans? Don’t miss the opportunity to learn with this article, because i beans once cooked they can be enriched soups and soups, Side Dishesbut they can also become the protein main ingredient of numerous recipes. Below you will find the steps to follow to cook them, while in our gallery you will find others suggestions to get the most out of their cooking.

How to cook dried beans: the recipe


  • 250 g of dried beans
  • 1 clove of garlic
  • 2 bay leaves (or other flavoring to taste)
  • water to taste


  1. Take i dried beans and wash them under running water. Then take a large basin and soak them in cold water for a night or more. If you can, change the soaking water every 4-5 hours to avoid fermentation. The water should not be salted. The next day, drain them and rinse them under running water.
  2. Take a deep pan, fill it with cold water, add the beans andlaurel (or the aroma you want), but do not add salt (the salt could break the skin). Bring the water to the boil, then cook over a low heat, with the pan half covered. If a lot of foam forms on the surface (due to fermentation), add a spoonful of extra virgin olive oil to the cooking water.
  3. Once cooked – it could take an hour or even two, depending on how old the beans are or how long they have been soaking -, turn off the heat and let them cool in their cooking water. Now they are ready to be used in your recipes or even to be eaten as is, by sautéing them in a pan, salting them, and seasoning with just a drizzle of extra virgin olive oil.

Browse the gallery to discover all the tips

Cooking dried beans: tips for getting the most out of them

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Dried broad beans: how to cook them without mistakes and 3 easy recipes – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Arrange the dried broad bean purée on individual plates, complete with the turnip greens, a drizzle of raw extra virgin olive oil and serve accompanied by toasted bread.

Macco di fave: the recipe

The Broad beans it’s a recipe traditional Siciliana simple dish whose protagonists are dried broad beans.

Ingredients for 4 people

350 g of soaked dried broad beans
1 carrot
1 spring onion
1 clove of garlic
wild fennel
extra virgin olive oil
black pepper


Clean it carrot and the spring onion, chop them finely and fry them in a saucepan with 4 tablespoons of extra virgin olive oil. Also add the crushed poached garlic and the broad beans rinsed from the soaking water.

Season for a few minutes, cover with hot water, season with salt, cover with a lid and cook on a low heat for at least an hour or until the beans begin to break down. Stir frequently and add any additional warm water if the soup dries out too much during cooking. Serve the Broad beans very hot and creamy, finishing with a generous grind of pepper, chopped wild fennel and raw oil.

Fried broad beans: the recipe

Perfect for munching during an aperitif. The fried broad beans they are very tasty and can also be used to give a crunchy note to many recipes.

Ingredients for 4 people

200 g of dried broad beans
1 liter of peanut oil
Salt to taste


Rinse the dried broad beans well, place them in a bowl, cover with cold water and leave them to soak overnight. Rinse them well, drain them and pat dry with absorbent paper. Pour the seed oil into a saucepan and when the oil has reached a temperature of 160°C, fry the broad beans a few at a time, until they are golden.
Remove them with a slotted spoon and let them drain well on a sheet of absorbent paper for fried foods. Season with salt and serve.

Calzagatti, the Modena snack that “chases cats away” – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

The history of cat socks begins with the classic once upon a time… a “rezdora” from Modena who, in the context of a vernacular legend, was preparing polenta in a cauldron. In another pot, our rezdora (this is what Modena calls the person who holds ancient knowledge that he transmits through culture and the art of cooking) was also cooking beans on a wood stove. When it was time to bring the legumes to the table, she would stumble upon her cat crouching on the floor. In this way, the beans would have ended up in the polenta pot: the rezdora, in order not to make her family skip dinner, would have thus invented the cat socks. The cat, in fact, terrified by this tumult, would have run away and hence the name of the new recipe, which chases cats away.

Calzagatti, the poor cuisine of Modena

It may be because of this bizarre name, or because in times of almost austerity we are moving closer to simple, nutritious and economical recipes, but stockings seem to enjoy more attention lately. They bring together the two emblematic ingredients of poor cuisine: beans and polenta, which together enrich each other. The optional final frying transforms the dish into a truly delicious snack.

From a symbolic dish of the gastronomy of Modena and Reggio in the process of becoming extinct, this recipe – especially in the snack version, to meet today’s lifestyles – is returning to occupy the menus of village festivals, restaurants, blogs and mentions in television programs . Most of the stockings that you will find around involve the use of bacon or lard in the sautéed beans and lard as fat for frying, but the homemade ones can be equally delicious even in a vegan version, without meat and fried in the vegetable oil.

The dish is called in different ways, depending on the areas of the Modena province: damnbut also daddy, ciribusla or bagia. It also comes in different variations, like any traditional dish. There are those who add a little cream and parmesan to the polenta or those who, instead of corn flour, use chestnut flour.

They are consumed without cutlery, as an aperitif, paired with a good ketchup sauce and a glass of Lambrusco di Sorbara. Or served on a plate, in the company of a soft cheese, as at Luca Marchini’s Trattoria Pomposa, in Modena, where the calzagatti are placed on quenelles of ricotta.

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