Cooks in: 13h 16mins
+ 12h
Levels: Easy
Serves: 4
List of Ingredients
- 7 oz. potatoes
- 2 cups dried borlotti beans (roman beans)
- 2 cups dried cannellini beans
- 2 cups dried red beans
- 1 onion
- 1 carrot
- 1 celery stalk
- wild fennel
- extra-virgin olive oil
- salt
Method
1
Soak the beans in cold water, in three separate containers, overnight for 12 hours. Drain and rinse.
2
Trim and peel the celery, carrot, onion, and potatoes and cut them into 1/4" cubes.
3
Heat 2 Tbsp. oil in a large saucepan over medium heat and sauté the vegetables for 5 minutes with a pinch of salt.
4
Add the beans to a large stock pot and cover with 2 qt. cold water. Bring water to a simmer and cook for around 1 hour over medium heat.
5
Serve topped with a drizzle of oil and a handful of wild fennel.