Hello my dear readers,
How are you today? Friday already 😉
And since this week we have discovered the beans, today I want to share with you a typical Venetian side dish, fagioli in salsa or beans in sauce, that we usually have it at home with meat barbecues alongside grilled vegetables and baked potatoes as side dishes, but not only. This recipe is my mother’s in law and is simply delicious.
Ingredients for 1 can of beans:
- 1 can of beans
- a small piece of boiled veal liver
- a garlic clove
- a few fresh parsley leaves
- a quarter of a small onion
- 3-4 tablespoons of extra virgin olive oil
- 1 or 2 teaspoon of white vinegar
- a slice of salami
- two anchovies
How to do it:
You may use any kind of dry or fresh beans that you’ve cooked before, otherwise, like in my case, you may use the canned beans just make sure you rinse them in plenty of water.
Start by finely chop, manually or with a blender, the boiled veal liver, the slice of salami, the two anchovies, the garlic, onion and parsley and put them in a pan with the olive oil and cook at low heat for around half an hour. Add 1 or 2 teaspoon of white vinegar, depends on how acid you like it and continue cooking until the sauce is thickened. Add salt & pepper to taste.
Don’t use pork liver as the taste will overcome the sauce but you may use any poultry liver.
Since I’m quite practical in the kitchen and I don’t have too much time to spend in there but I don’t like to compromise on the quality, I have replaced the veal liver with duck mousse pate that I had at home, around 2 tablespoons, and I’ve added it to the chopped ingredients and I was very pleased! Not only the taste was exactly the same but the time spent in the kitchen was much lesser, around 20 minutes instead of minimum 1 hour between boiling the veal liver and cooking the sauce.
I’ve cooked the sauce for around 10 minutes at low heat stirring continuously and once done I’ve poured it over the beans stirring gently.
The beans in sauce can be eaten both warm and cold, they are very appetizing.
A recipe that belongs to the poor and peasant cuisine but which brings us back to the good flavors of the past. Try it! You’ll be amazed!
Hey Ribanna, Oh your gif made my mind jump from fridays excitement. We do a similar kind of receipe with chick peas with masala and grated cocunuts. Oh cant wait to try this ✨☺️ Great Post Ribanna✨✍️
Hi Simon, yay, finally Friday 🙂
In the end, our cuisines are not so different 🙂
Enjoy your weekend Simon and thank you always for stopping by and for your kind support! 🙂
Good morning, Friday, yes, finally, weekend again😁
I still didn’t got beans, hehe, but recipe looks really easy, i like, that your recipes doesnt takes a lot of time and not many ingredients needed☀️
Good morning dear Ilona ☀️
Yes, I like to cook and to eat but I don’t like to spent a lot of time in the kitchen because I also want to enjoy it 🙂
Thank you Ilona for stopping by! Have a wonderful day!
I lie to eat tasty food, but yes, cooking can take really long time sometimes:)
thank you and you too, have a great weekend dear:) !!!
Thank you for sharing!
What a different but delicious looking recipe! I don’t recall ever seeing veal liver in our stores would beef liver work?
Thank you Diane! The beef liver should be ok, otherwise any poultry liver 😉 only not pork as is too strong 😉
Hi Ribana, you added veg, poultry and fish I knew this would create an amazing taste! Have a wonderful weekend! 😊💕
Sometimes with simple ingredients we can do really delicious food 😉 Thank you Suni! I’m glad you like it! 🤩🤗💕 Have a great Sunday! 🌸🌸
A great post Ribana – an interesting recipe indeed 🙂
Thank you Rory! Very delicious!
Oh wow! This sounds & looks so delicious. I’ve never had anything like it. 🤤
Thank you! Is really a simple but delicious way of eating beans 🙂