Guinea-Bissauan Style Fagioli all'uccelletto

Ingredients

In this adaptation, the original Italian Fagioli all'uccelletto is transformed into a Guinea-Bissauan delight by incorporating traditional West African ingredients and spices. The addition of palm oil, ginger, garlic, and chili peppers infuses the dish with a unique flavor profile. Local vegetables and herbs are used to enhance the freshness and authenticity of the recipe. We alse have the original recipe for Fagioli all'uccelletto, so you can check it out.

• 2 cups (400g) dried cannellini beans, soaked overnight 2 cups (400g) dried cannellini beans, soaked overnight
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 scotch bonnet pepper, whole (optional for extra heat) 1 scotch bonnet pepper, whole (optional for extra heat)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 15g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked cannellini beans.
2. 2.
   In a large pot, heat the palm oil over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
4. 4.
   Stir in the diced tomatoes, red bell pepper, and scotch bonnet pepper (if using). Cook for 5 minutes, until the vegetables soften.
5. 5.
   Add the soaked cannellini beans to the pot, along with paprika, ground coriander, ground cumin, dried thyme, salt, and pepper. Stir well to coat the beans and vegetables with the spices.
6. 6.
   Pour enough water into the pot to cover the beans by about an inch.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 to 1.5 hours, or until the beans are tender and the flavors have melded together.
8. 8.
   Remove the scotch bonnet pepper (if used) before serving.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Palm oil — Make sure to use sustainably sourced palm oil to support ethical and environmentally friendly practices.

Tips & Tricks

• For a milder version, remove the seeds from the scotch bonnet pepper before adding it to the stew.
• Serve the Fagioli all'uccelletto with a side of steamed rice or crusty bread to soak up the flavorful sauce.
• Feel free to add other vegetables like spinach or kale for added nutrition and color.
• Adjust the spices according to your taste preferences. Add more chili peppers for extra heat or increase the paprika for a smokier flavor.
• This stew tastes even better the next day, so consider making it in advance for a quick and delicious meal.

Serving advice

Serve the Guinea-Bissauan Style Fagioli all'uccelletto hot in individual bowls. Garnish with fresh cilantro for a pop of color and freshness. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, drizzle a swirl of palm oil on top of the stew just before serving. Sprinkle some chopped fresh cilantro over the dish for an added touch of vibrancy.