Cuneo Bean

 

Recipes

Appetizers

Cuneo bean with leeks

Ingredients

  • 200 g dried Cuneo beans
  • 1 laurel leaf
  • 3 spoonfuls of extra virgin olive oil
  • 2 cloves
  • the juice of 1 lemon
  • salt
  • powdered red pepper
  • Cervere leeks

Preparation

Leave the beans to soak in cold water for about 12 hours, then strain them and put in a pan, cover with other water and add the laurel leaf.

Cook over moderate heat until soft, then strain and leave to cool. In the meantime, carefully clean the leeks, removing the harder parts and cut into thin slices, which are to be put in a salad dish, then season with the oil and peeled and finely chopped garlic, the lemon juice, salt, and a pinch of hot pepper. Mix gently and then leave to rest for about half an hour before adding the lukewarm beans and serve.

erste Gänge

Pasta and Cuneo beans

Ingredients

  • 1 ham bone
  • 200 g dried Cuneo beans
  • 150 g macaroni
  • 1 carrot
  • 2 sticks of celery
  • 1 onion
  • olive oil
  • salt e pepper

Preparation

Put the ham bone in a pan with a little water. Boil for 2 or three minutes, then, throw the liquid away. Add three litres of cold water and the beans, which will have been left to soak the evening before. Cook in the covered pan for about 2 hours, removing with a skimmer any excess fat that may have risen to the top. Mash half of the beans with a masher and add a handful of chopped carrot, celery, and onion, half a glass of oil and salt. Cook for a further 40 minutes and toss the macaroni in, which are to be cooked for 20 minutes. Prepare and serve seasoned with olive oil.

zweite Gänge

Pork chops with cuneo beans

Ingredients (to serve 4 people)

  • 4 pork chops (600 g)
  • 50 g butter
  • 4 sage leaves
  • half a glass of wine
  • 250 g peeled tomatoes
  • stock at will
  • 300 g Cuneo beans
  • salt e black pepper just ground

Preparation

Brown the butter and sage, add the chops and bring to a golden brown on both sides, salt and pepper then pour the wine over the whole and allow to evaporate. Add the chopped tomatoes and continue cooking gently for about 20 minutes. Add some stock, if necessary, a little at a time, and the strained beans halfway through cooking. Arrange the chops on a hot serving dish and serve with the beans and meat juices.

Dolci

Fried Cuneo beans

Ingredients (to serve 4 people)

  • 400 g dried Cuneo beans
  • 100 g chopped lard
  • 3 spoonfuls of oil
  • 100 g diced Emmenthal
  • pepper and salt

Preparation

Leave the beans to soak for 12 hours, strain, put into cold water and boil, salting when cooking is almost complete. As soon as the beans are ready, rub them through a sieve or mix in a blender. Then, brown the lard in a saucepan and add the bean mixture and the pepper, stirring until all the fat has been absorbed; now add the Emmenthal stirring the mixture well. Put the oil in a frying pan and, when hot, add the mashed beans to the Emmenthal. Fry the mixture until the cheese has melted.

The mixture could also be turned over like an omelette, giving it a golden brown colour on both sides. This typical dish can be completed by topping with scrambled eggs.

Nachtische

Cuneo bean cake

Ingredients

  • 350 g Cuneo beans
  • 150 g sugar
  • 50 g burro
  • half a lemon
  • half a sachet of raising agent
  • 2 eggs

Preparation

Boil the beans in abundant water for two hours. Rub them through a sieve them and add the eggs (already beaten) to the mixture with the sugar, melted butter, grated lemon peel and rising agent. Mix well and pour the mixture into a greased cake tin. Bake in a moderate oven for 45 minutes. Serve cold and coated with jam.