Beans baked in a bottle
4 servings
190 minutes
Beans baked in a bottle is a traditional Italian cooking method that preserves the natural flavor and texture of the beans. The recipe originates from rural regions of Italy, where limited resources inspired cooks to use simple yet refined cooking methods. Slow baking in a bottle at low temperatures allows the beans to soften while absorbing the aromas of garlic, sage, and spicy chili pepper. Olive oil adds richness to the dish, while spices make it zesty and fragrant. Beans become an ideal side dish for meat dishes or a standalone warm treat, especially when topped with freshly grated Parmesan. This recipe highlights the philosophy of Italian cuisine – simplicity, quality ingredients, and respect for traditions.
1
Soak the beans in cold water for 8–10 hours. Then drain the water and place the beans in a 1–1.5 liter wide-mouthed bottle that fits in the oven. Add crushed garlic, sage, finely chopped chili pepper, black pepper, a pinch of salt, and pour in olive oil and cold water.
- Cannellini beans: 350 g
- Garlic: 4 cloves
- Sage leaves: 5 piece
- Fresh chili pepper: 0.5 piece
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: 50 ml
2
Cover the bottle with a cloth and place it in a preheated oven at 120 degrees. Bake the beans for at least 3 hours. Add hot water if necessary.
- Cannellini beans: 350 g
- Salt: to taste
3
In the end, when the beans are fully cooked, there should be no water. Serve the cooked beans with good olive oil. Optionally, you can sprinkle with grated Parmesan.
- Olive oil: 50 ml