Puttanesca Style Beans with Toast
User Reviews
5
-
Cook Time
45 mins
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Total Time
45 mins
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Servings
4
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Calories
471 kcal
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Course
Main Course
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Cuisine
Mediterranean
Puttanesca Style Beans with Toast
Description
This recipe begins by soaking dried beans overnight, then cooking them gently with bay leaves, peppercorns, and a portion of olive oil until tender but not mushy. Meanwhile, onions and garlic are sautéed in olive oil, optionally with anchovies, and deglazed with a splash of dry sherry. The sauce is built by adding canned cherry tomatoes, kalamata and green olives, capers, red chili flakes, and cooked beans along with some reserved bean cooking liquid to meld flavors and maintain a saucy texture.
The simmered beans absorb the salty and tangy notes from olives and capers while softened onions and garlic add depth. The dish finishes with fresh cracked black pepper and can be topped with shaved parmesan cheese for a savory accent. Serving atop toasted bread makes the meal substantial and texturally balanced.
The recipe emphasizes cooking beans until tender, reserving some cooking liquid to adjust sauce consistency, and careful simmering to preserve bean shape. Anchovies contribute umami but are optional for those preferring a vegetarian version. The dish is a flavorful choice for vegetarian meals or as a robust side.
Ingredients
- 1 cup dried beans heaped, soaked overnight
- 2 bay leaf
- salt sea salt
- 1 tsp peppercorns
- 8 Tbsp olive oil divided
- 1/2 red onion halved and thinly sliced
- 3 cloves garlic minced
- anchovy several, optional
- dry sherry or white wine, splash, optional
- 14 ounce cherry tomatoes I use Mutti brand, canned
- 1/4 cup kalamata olives sliced in half
- 1/4 cup green olives pimento stuffed, sliced in half
- 2 Tbsp capers drained
- red chili flakes to taste
- black pepper fresh cracked
garnish
- Parmesan Cheese shavings
Instructions
- Soak the beans in plenty of cold water overnight. Drain and add the beans to a large pot. Cover with 2 inches of water, and add the bay leaves, peppercorns, and 4 tablespoons of the olive oil. Bring to a boil, then turn the heat to low, cover, and gently simmer until tender. This might take anywhere from 30-50+ minutes, depending on your beans. Mine took 40 minutes. You want the beans tender, but not mushy. Drain and reserve the liquid, you'll be adding some to the puttanesca sauce. Remove and discard the bay leaves.
- Meanwhile put the remaining 4 tablespoons of olive oil in a skillet and sauté the onions and garlic for a few minutes to soften the onions. (If you're using anchovies, add them now as well.) Add the splash of dry sherry to the pan, if using, and stir to allow it to evaporate.
- Add the canned tomatoes, olives, capers, red pepper flakes, and beans to the pan. Season with black pepper and add a couple of ladles of bean cooking water. Bring up to a simmer and simmer for a few minutes to let the flavor mingle.
- Toast your bread and serve the beans in shallow bowls with slices of bread on the side. Garnish with shaved Parmesan if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 13g | 26% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 512mg | 21% |
| Potassium | 969mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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