Gluten-free, Side Dishes, Vegan/Vegetarian

Fagioli in Umido, Pan-steamed Beans

Loreto June 25, 2020

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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!

fagioli in umido-closeup bowl

[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!……………….

Today’s recipe…………….

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.

fagioli in umido-onion

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
  • 1/4 cup of vegetable broth
  • Fresh chopped parsley

The process……………………….

  1. 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.
  2. 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.
  3. Thirdly, in goes the vegetable stock mixed with the bean water. Then, in the last minute, I throw in some chopped fresh parsley. 
  4. Lastly, I garnish with a splash of olive oil, the rest of the chopped green onion, and fresh chopped parsley. 
  5. Oh, one more step, get that bread cut up because the next step is the best. Let’s eat!

     fagioli in umido-in the pan-vertical 

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!

I  created this recipe for Ontario Bean Growers and if you go on their recipe library, you will find some pretty amazing bean recipes that will make you crave all kinds of beans!

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!

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fagioli in umido-closeup bowl and bread

Fagioli in Umido, Pan-steamed Beans

  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 2 people 1x
  • Category: Main
  • Method: stove top
  • Cuisine: Italian

Description

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!


Ingredients

  • 540 ml tin mixed bean medley
  • 1/2 cup sliced yellow onion
  • 2 green onions chopped
  • 1 clove garlic minced
  • 1/4 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

Instructions

  1. Rinse beans and reserve some of the bean water (about 1/8 cup).
  2. In a medium saute pan or cast iron pan drizzle in olive oil, bring to a medium heat then toss in onions and 1/2 of the green onion. Saute for about 1-2 minutes.
  3. 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.
  4. Pour in vegetable stock mixed with bean water, and let simmer for about 8 minutes.
  5. Place into a serving dish and finish with a splash of olive oil and fresh chopped green onion and parsley.
  6. Ready to serve!

Enjoy!


Notes

  1. You can use whatever bean you like if you don’t want the medley.
  2. If you want a touch of heat then when sauteing the onions add some red chili flakes.
  3. Serve with a good crusty rustic bread.
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fagioli in umido-closeup bowl and bread

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10 Comments

  • Avatar
    Reply Shanna June 28, 2020 at 1:29 pm

    These beans look like pure perfection. I love that you have added a few veggies to them. I can’t wait to try them.

    • Loreto
      Reply Loreto July 2, 2020 at 10:36 am

      I am so glad you like this dish. Very excited for you to try it and see what you think! Would love to hear how you made out and your thoughts on the dish!
      have lots of fun cooking, a great energy to infuse in wonderfully made food!
      Cheers!

  • Avatar
    Reply Sadia Malik June 30, 2020 at 11:26 pm

    We love mixed beans this looks delicious

    • Loreto
      Reply Loreto July 2, 2020 at 10:34 am

      Thanks! Me too I love the bountiful textures offered with the mixed beans add in all the other fresh ingredients and it is definitely a delightful dish!
      Have a great cooking week!

  • Avatar
    Reply Shailaja Desai July 1, 2020 at 10:11 am

    Lovely flavours in this recipe…love cooking with beans!!

    • Loreto
      Reply Loreto July 2, 2020 at 10:33 am

      Thank you. Us too beans are a very important ingredient in the Italian culture and this dish exudes flavor and texture just like my father taught me how to make it!
      Cheers!

  • Avatar
    Reply Sean@Diversivore July 4, 2020 at 10:56 am

    Wonderful recipe – perfect in its simplicity. I’m always a fan of beans, though I often find myself putting them into dishes rather than letting them shine on their own. So glad you shared the recipe – and your Dad’s passion for food!

    • Loreto
      Reply Loreto July 7, 2020 at 12:06 pm

      Thank you Sean. My Father was a great inspiration for me. His food always amazing and full of love and the things he grew just blew my mind. Who would have thought that in Edmonton grapes would grow and we would get 50 to 60 pounds of grapes a year. Anyway so glad you liked this, yes simple yet outstanding in flavor and texture!
      Cheers!

  • Avatar
    Reply Cynthia Priest July 5, 2020 at 10:47 pm

    My kids love beans. I wonder if I can coax them to try fagioli! I love how simple it is to make.

    • Loreto
      Reply Loreto July 7, 2020 at 12:04 pm

      Most Definitely, I loved them when I was a kid and love the flavors and how the bread just sops up all the juice! Let me know. I am curious to see if your kids will like this!
      Have a great day!

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