Fagiolata can be translated as a “mess o’beans”. I found this recipe in Naples At Table. Chris loved this. I loved it too.
This my take on the original recipe –
3 tbsp. olive oil
1 medium onion, diced
8 oz. fully cooked sausage, Salami, Soppressata or pepperoni, cut into bits size pieces
2 cups canned tomatoes, chopped, with juices
4 cups tomato puree
Hot pepper oil to taste
2 tbsp chopped parsley, or basil, sage or celery leaves
14 oz can of cannellini beans, rinsed and drained
In a large pot over medium heat, want the oil, add the onion and sauté until very tender, about 8 minutes.
Add the sausage and toss it with the onion over medium heat for 2 minutes. Add the tomatoes and tomato puree. Bring to a simmer then adjust the heat so tomatoes simmer simmer gently for about 20 minutes, until the mixture cooks down to a medium-bodied sauce.
Add the remaining ingredients. Heat through for about 10 minutes.
Don’t forget the Italian Bread with this dinner!