Venetian sauce beans
Instructions
Boil over low heat in water flavoured with onion, carrot and celery the beans previously soaked for 12 hours; Salt towards the end of cooking.
Prepare a sauce with olive oil and garlic, chopped herbs, cinnamon and anchovies and cook until the anchovies dissolve.
Combine the vinegar and let simmer for 10 minutes.
Add ground pepper and pour hot boiled beans.
Ingredients and dosing for 4 persons
- 300 g of dried beans
- Olive oil
- 1 onion
- 1 carrot
- 1 costa of celery
- Salt
- 2 cloves of garlic
- 50 g of anchovies water
- Wine vinegar
- Black pepper
- Cinnamon
- For the trito:
- Basil
- Mint
- Sage
- Rosemary
- Parsley
- Celery