Pancotto with beans

Tasty in its simplicity, pancotto with beans is a traditional dish which in its simplicity is able to conquer everyone.

Pancotto with beans is a dish of the poor and peasant tradition . It was born, like many preparations of this type, from the need to recycle the ingredients, in this specific case bread. There are many pancotto recipes but the one we propose today enriched with legumes is truly very particular.

Cooking requires a little time, just enough for the beans to be tender. In fact, once upon a time there wasn't as much haste as there is today and legumes were cooked for a long time on wood stoves. Thus they acquired a completely different flavor which is precisely what we want to evoke with this recipe.

How to prepare the pancotto with beans recipe

1. Start by soaking the beans for 12 hours (or overnight).
2. Then prepare a classic sauté with finely chopped celery, carrot, onion and garlic. Then add the rosemary sprig and brown everything in a pan with the oil.
3. Add the beans, cover with water for 2 fingers above the surface and start cooking which should last for an hour and a half.
4. At this point, add salt and remove the rosemary.
5. Place the stale bread cut into 2cm pieces into a pan, then cover with the beans and their broth. Cook for 15 minutes, stirring, then serve, finishing with freshly ground pepper to taste.

Speaking of recipes for recycling stale bread. How about trying a classic of Tuscan cuisine, tomato soup ?

storage

The pancotto with beans will keep in the refrigerator, in an airtight container, for 1-2 days .

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Pancotto: when bread and water give life to a delicious dish!