Fagioli alla Bud Spencer

Ingredients

• 500 g borlotti beans (canned, drained)
• 1 white onion (small, sliced into rounds)
• 150 g sausage (crumbled)
• 1 clove garlic
• 300 ml tomato purée (passata or tomato pulp)
• 2 bay leaves
• salt (to taste)
• 1 chili pepper (chopped)
• extra virgin olive oil (as needed for sautéing)
• 0.5 cup white wine (approx. 1/2 glass)

Steps

1. 1

   Slice the white onion into thin rounds.

2. 2

   In a large skillet, heat a drizzle of extra virgin olive oil and sauté the sliced onion with the garlic clove until the onion has softened and is lightly golden.

3. 3

   Add the crumbled sausage to the skillet and cook until well browned.

4. 4

   Pour in the white wine to deglaze the pan. Allow the alcohol to evaporate and continue cooking until the sausage is fully cooked.

5. 5

   Drain the canned borlotti beans and add them to the skillet with the sausage and onions.

6. 6

   After a few minutes, stir in the tomato purée, the chopped chili pepper, and the two bay leaves.

7. 7

   Let the mixture simmer for about 5 minutes to allow the flavors to meld. Season with salt to taste.

8. 8

   Remove from heat and serve hot, ideally accompanied by thick slices of toasted bread.

Notes

Bay leaves are highly recommended as they provide a specific aromatic depth to the dish. For a more intense flavor, some prefer to simmer the beans and tomato for up to 40 minutes on low heat. Storage: These beans keep well in the refrigerator for 2-3 days.

Nutrition per serving

• main course
• spicy
• beans
• sausage
• one-pan
• western-style
• comfort food