Fagioli al forno con peperoncino (baked beans with chilli)


  • Serves 6 people

  • 500 gm dried cannellini beans, soaked overnight in cold water
  • 400 gm canned peeled tomatoes
  • 250 ml (1 cup) chicken stock
  • 2 garlic cloves, crushed
  • 2 flat-leaf parsley stalks
  • 1½ tbsp olive oil
  • 1 small red chilli, finely chopped
  • Pinch of dried oregano
01   Drain cannellini beans and rinse well under cold running water. Combine in a saucepan with plenty of cold water, bring to the boil and cook over medium-high heat until almost cooked through (20-30 minutes).
02   Meanwhile, preheat oven to 180C. Drain beans, combine in a roasting pan with remaining ingredients and bake, uncovered, until tender (45 minutes-1 hour). Season to taste and serve hot.
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