Rustic Radicchio and Bean Stew

Ingredients

In the original Italian version, Radicchio e fagioli, the dish is typically prepared with white beans, pancetta, and radicchio. However, in this adaptation to Abruzzese and Molisan cuisine, we specifically use cannellini beans and incorporate local spices and flavors to enhance the dish's authenticity. The cooking techniques and overall preparation remain true to the original recipe. We alse have the original recipe for Radicchio e fagioli, so you can check it out.

• 2 cups (400g) dried cannellini beans, soaked overnight 2 cups (400g) dried cannellini beans, soaked overnight
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 ounces (120g) pancetta, diced 4 ounces (120g) pancetta, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 head radicchio, thinly sliced 1 head radicchio, thinly sliced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked cannellini beans.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crispy.
3. 3.
   Add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté until the vegetables are softened.
4. 4.
   Stir in the dried rosemary, thyme, and bay leaf.
5. 5.
   Add the drained cannellini beans, sliced radicchio, and vegetable broth to the pot. Bring to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the stew hot, garnished with a drizzle of olive oil and freshly grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Cannellini beans — Make sure to soak the dried beans overnight to ensure they cook evenly and become tender.
• Radicchio — Thinly slice the radicchio to allow it to cook and soften in the stew.

Tips & Tricks

• For a richer flavor, you can add a Parmesan rind to the stew while it simmers.
• Serve the stew with crusty bread to soak up the delicious broth.
• If you prefer a smoother texture, you can partially blend the stew using an immersion blender before serving.

Serving advice

This Radicchio and Bean Stew is best served hot, allowing the flavors to meld together. Serve it as a main course with a side of crusty bread or as a side dish alongside roasted meats.

Presentation advice

Garnish the stew with a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese. The vibrant colors of the radicchio will add visual appeal to the dish.