Fagioli in Umido, Pan-steamed Beans, a plethora of bean flavor and texture bringing back memories of my childhood and my father's passion for cooking! Simple, natural, and so lovely!
[This post is sponsored by Ontario Bean Growers. We’ve been compensated but -as always- all opinions are our own.]
Fagioli in Umido, Pan-steamed Beans. Are you a bean lover? Then this dish is one for you to try, however, be prepared for the incredible levels of flavor and texture. The aroma alone will encapture you into its simplistic natural essence and an end result of pure foodie fulfillment!
The power of aroma!................
One of the most powerful senses we have is smell, so they say, and consequently I will have to agree.
My memories of my childhood are filled with the aromas cooking in the kitchen. From soups simmering to sauces lovingly slow cooking, however the smell of onion sauteing was one of the most powerful. I think most can agree that the aroma of onions cooking is for sure going to get that appetite going.
Dad's passion for simple food..........
My father loved cooking. As a matter of fact, he built a kitchen downstairs just for him. He had a TV down there and would have the background noise going as he cooked up a storm.
Imagine a small quaint kitchen separated by these brick arches and plenty of knick knacks and symbols of Italy on the walls. Truly an Italian kitchen, one that produced some pretty amazing aromas, sweet and savory. Yes my dad loved baking too!
An all time favorite...............
One dish that stands strong in my mind and consequently captures my craving is a dish that my father frequently made.
I remember entering the house and smelling the aroma of fresh green onion from the garden sauteing in a pan with beans. Those memories of sitting down to this very simple peasant meal, dipping that good rustic Italian bread scooping up earth's legumes has a deep warm and comforting place in my heart! You know that feeling of eating something so nutritionally comforting leaving you feel whole and enlightened!...................
Well, today I am sharing this recipe with the energy of my childhood, the warmth of my heart and my dad's passion for food! Let's get into the kitchen and I will show you a fast easy dish we call Fagioli in Umido, Pan-steamed Beans.
With very little ingredients..................
All you need for this Fagioli in Umido, Pan-steamed Beans:
- A can of mixed beans or bean medley (kidney, chickpeas, pinto, cannellini, etc).
- One small yellow onion
- 2 green onion stalks
- E.V.O. oil
- salt, pepper, paprika, and if you like some spice, chili flakes
- ¼ cup of vegetable broth
- Fresh chopped parsley
- Firstly need to sweat the onions. I use half of the green onion and the yellow onion together sauteing nicely in that olive oil. Don't forget to season them with a little salt, pepper, and paprika.
- Secondly, I wash the beans reserving some of the bean water, and toss them in the pan along with the minced garlic. A quick stir, a taste to see if it needs more seasoning.
- Thirdly, in goes the vegetable stock mixed with the bean water. Then, in the last minute, I throw in some chopped fresh parsley.
- Lastly, I garnish with a splash of olive oil, the rest of the chopped green onion, and fresh chopped parsley.
- Oh, one more step, get that bread cut up because the next step is the best. Let's eat!
A thing of beauty.......................
I love how this dish presents. Vibrant, dimensional, colorful, and so full of life! Just the way my dad loved everything. I am taking back in time and feel amazing warmth.
I have been transported back to the 60's style table with the vinyl chairs and smelling the wonderful aromas of this dish. That bread sopping up the juices and that lovely texture of all the beans. Soft, al dente, creamy, substantial. My heart is filled with warmth and caring.
Flavor upon flavor...................
I love all the different flavors that the beans offer, from starchy to nutty to earthy. It's like a bean buffet in my mouth and that bit of broth from the olive oil and bean is the perfect amount of moisture adding so much flavor to the whole dish. The bread is perfect for capturing all those flavors as it sucks up all that loveliness into its pores. This Fagioli in Umido, Pan-steamed Beans is perfect for lunch or dinner!
Create your own memories, have fun in the kitchen, and fill the food you make with warmth and care. Most of all, enjoy the fruits of your labor. Sit down, enjoy every spoonful, and revel in the joy of cooking!
Have a most blessed day!Print
Fagioli in Umido, Pan-steamed Beans, Are you a bean lover? Then this dish is one for you to try, however be prepared for the incredible levels of flavor and texture. The aroma alone will en capture you into its simplistic natural essence and an end result of pure foodie fulfillment!
- 540 ml tin mixed bean medley
- ½ cup sliced yellow onion
- 2 green onions chopped
- 1 clove garlic minced
- ¼ cup vegetable stock
- 2 Tbsp olive oil
- Dash of fine sea salt
- Some fresh cracked black pepper
- Pinch of paprika
- 2 Tbsp freshly chopped parsley
- Splash of E.V.O. oil to finish
- Rinse beans and reserve some of the bean water (about ⅛ cup).
- In a medium saute pan or cast iron pan drizzle in olive oil, bring to a medium heat then toss in onions and ½ of the green onion. Saute for about 1-2 minutes.
- Add in garlic and beans and stir, then season with salt, pepper, paprika and a sprinkle of some of the fresh chopped parsley. Taste and season more if needed.
- Pour in vegetable stock mixed with bean water, and let simmer for about 8 minutes.
- Place into a serving dish and finish with a splash of olive oil and fresh chopped green onion and parsley.
- Ready to serve!
- You can use whatever bean you like if you don't want the medley.
- If you want a touch of heat then when sauteing the onions add some red chili flakes.
- Serve with a good crusty rustic bread.
- Category: Main
- Method: stove top
- Cuisine: Italian
Keywords: fagioli, beans, e.v.o. oil, parsley, onions, pan steamed, healthy,vegetarian, easy, side dish, green onion,