vasciolu e pommi

Beans and potatoes

ingredients

Serves 4
400g of Cannellini beans (or other white beans)
3 medium sized potatoes
1 large mature tomato
1 onion
2 cloves of garlic
80g of lard
Fresh basil, mint and parsley
Salt and pepper
Extra virgin olive oil

method

Clean the tomatoes, remove any seeds, dice and set to one side. Peel your potatoes, chop into cubes and set them to one side as well. Heat some olive oil in a pan ( if you have one of those glazed terracotta pans then use that), finely chop the onion and garlic and fry over a low heat. Add the lard to the pan followed by the beans and finally the diced tomatoes, season with salt and pepper.

If you have some fresh vegetable stock then add about a glass full to the pan otherwise just use some plain water (bare in mind that if you use stock you will less salt). Allow to simmer for about 10 minutes then add the potatoes and some basil, mint and parsley leaves (don’t chop them, just tear them with our hands). Continue to cook adding a little more stock if necessary.

When the potatoes are cooked through check the seasoning and serve.