Description
This Puttanesca Style Beans with Toast recipe offers a flavorful and hearty dish inspired by traditional Italian puttanesca sauce. Tender beans are simmered with savory anchovies, olives, capers, and cherry tomatoes, then served warm alongside toasted bread and a garnish of shaved Parmesan cheese. A perfect vegetarian-friendly option that is both comforting and packed with Mediterranean flavors.
Ingredients
Beans
- 1 cup (heaped) dried beans, soaked overnight
- 2 bay leaves
- Sea salt, to taste
- 1 tsp peppercorns
- 4 Tbsp olive oil (for cooking beans)
Puttanesca Sauce and Garnish
- 4 Tbsp olive oil (for sautéing)
- 1/2 red onion, halved and thinly sliced
- 3 cloves garlic, minced
- Several anchovies (optional)
- Splash of dry Sherry or white wine (optional)
- 14 ounce can cherry tomatoes
- 1/4 cup kalamata olives, sliced in half
- 1/4 cup pimento stuffed green olives, sliced in half
- 2 Tbsp capers, drained
- Red chili flakes, to taste
- Fresh cracked black pepper, to taste
- Shavings of Parmesan cheese, for garnish
- Sea salt, to taste
To Serve
- Slices of toasted bread
Instructions
- Prepare the Beans: Soak the dried beans in plenty of cold water overnight to soften them. Drain the beans and add them to a large pot. Cover with about 2 inches of fresh water and add the bay leaves, peppercorns, and 4 tablespoons of olive oil. Bring the mixture to a boil over high heat, then reduce to low heat, cover, and gently simmer. Cook the beans until tender but not mushy, which typically takes between 30 to 50 minutes (about 40 minutes in this recipe). Once cooked, drain the beans and reserve the cooking liquid for later use. Remove and discard the bay leaves.
- Sauté Aromatics: While the beans are cooking, heat the remaining 4 tablespoons of olive oil in a skillet over medium heat. Add the sliced red onions and minced garlic, sautéing for a few minutes until the onions soften. If using anchovies, add them now and stir until they dissolve. Pour a splash of dry sherry or white wine into the pan, stirring and allowing the alcohol to evaporate.
- Make the Puttanesca Sauce: Add the canned cherry tomatoes, kalamata olives, pimento stuffed green olives, capers, and cooked beans into the skillet. Season the mixture with red chili flakes and freshly cracked black pepper according to your taste. Add a couple of ladlefuls of the reserved bean cooking liquid to the pan. Bring to a gentle simmer and cook for a few more minutes so the flavors meld together.
- Toast the Bread and Serve: While the sauce simmers, toast slices of bread until golden and crisp. Serve the puttanesca style beans warm in shallow bowls alongside the toasted bread. Garnish with fresh shavings of Parmesan cheese if desired for added richness and flavor.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- If you prefer a vegetarian dish, omit the anchovies; the olives and capers provide plenty of savory flavor.
- The reserved bean cooking liquid is important for adjusting sauce consistency and enhancing flavor.
- Adjust red chili flakes according to your preferred spice level.
- Use fresh Parmesan shavings rather than pre-grated for better texture and flavor.
- This recipe pairs well with crusty artisan bread to soak up the flavorful sauce.
