Western-style stewed beans
Ingredients:
- 500 g cooked cannellini beans, pinto beans or navy beans, or 250 g dried beans
- 300 g pancetta, bacon or smoked bacon, cut into small cubes
- 1 large onion, finely chopped
- 2 carrots, cut into small dice
- 500 ml tomato passata or simple tomato sauce
- 1 tablespo
Method:
Western-style stewed beans
These beans are rustic, generous and full of smoky flavour. They are not a strict traditional Italian dish, but they have exactly the right spirit for a barbecue table: a heavy pan, slowly rendered bacon or pancetta, tomato, bay leaves, smoked paprika and beans that become soft and creamy while absorbing all the flavour around them.
They can be cooked on the hob, but if you have a barbecue going, it is even better to cook them outside. Put the casserole directly on a medium-low part of the barbecue and let the beans simmer gently. It gives the whole dish a more theatrical, campfire feeling, and the smell is wonderful.
Preparing the beans
If you are using dried beans, soak them overnight in plenty of cold water. The next day, drain them, rinse them, and cook them in fresh water until they are tender but not falling apart. Keep some of the cooking water, because it is useful later for loosening the sauce without diluting the flavour.
If you are using tinned beans, simply drain and rinse them. They are already cooked, so they only need time to take on the flavour of the sauce.
Bacon, vegetables and the base of the sauce
Put a heavy casserole or deep pan over medium heat. Add the pancetta or bacon and cook it slowly. Do not rush this step: the point is to melt the fat gently and let the bacon become golden and fragrant, with slightly crisp edges.
When enough fat has come out, add the onion and carrots. Stir well and let them cook until the onion becomes soft and sweet. If the bacon was very lean and the pan looks dry, add a small splash of olive oil.
Add the brown sugar and stir for a minute. It gives a small caramel note, balances the acidity of the tomato, and makes the dish feel a little more western and barbecue-like.
Tomato, paprika and slow cooking
Add the tomato passata, bay leaves and smoked paprika. Stir well, then let the tomato bubble gently for 10 to 15 minutes, so it begins to thicken and take the flavour of the bacon, vegetables and paprika.
Now add the cooked beans. Stir gently so they do not break too much. Add a little hot water, light stock or bean cooking water until you have a rich, saucy consistency. The beans should not be dry: they should sit in a thick, glossy tomato sauce.
Let everything simmer slowly for at least 30 minutes. If you are cooking on the barbecue, keep the pan away from fierce direct heat and stir from time to time. If the sauce thickens too much, add another small ladle of water. At the end, the beans should be tender, the sauce should be dense, and the smoky paprika should be present without taking over completely.
Serving
Taste before adding salt, because bacon and pancetta can already be quite salty. Finish with black pepper and, if you like, another small pinch of smoked paprika.
Serve hot, directly from the casserole, with toasted bread, grilled meat, sausages, ribs or roast chicken. They also work very well as a rustic main dish with a fresh salad on the side. For a spicier version, add fresh chilli with the onion. For an even stronger barbecue note, add a spoonful of barbecue sauce with the tomato, but do not exaggerate: it should still taste like stewed beans, not like a sweet bottled sauce.