Tuscany is a region famous for its plethora of bean dishes – in fact, its inhabitants have even earned themselves the nickname 'mangiafagioli' (bean eaters), so they certainly know what they're doing when it comes to the art of cooking beans.
This deceptively simple baked bean dish is infused with garlic and sage and is surprisingly moreish. Remember to soak the beans overnight before cooking, otherwise they will take a very long time to soften.
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