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Cannellini Bean Salvitxada Chilli

By 28 Febbraio 2020 Marzo 13th, 2020 No Comments



– 400 g Cannellini beans
– 2 tomatoes chopped
– 2 sweet red peppers seeded and chopped
– 1 garlic clove crushed
– 2 tbsps. EVO
– 1 pinch of coarse sea salt
– 1tsp. of chilli powder
– 25 g almonds ground


Soak the Cannellini beans for 12 hours in cold water, then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set aside. Meanwhile, in a large pan, heat a little EVO and fry the garlic over low flame. After a couple of minutes, remove the garlic clove; add in the tomatoes and sauté for 10 more minutes over medium flame. Then, add red peppers, a pinch of salt and cook for ab. 5 minutes. Add a little water as needed so that the sauce would not be too dry. Finally, add in the beans, chilli powder and almonds, letting boil for 10 more minutes. Serve immediately or store it for the next day, when flavours will be better amalgamated.