Fagioli nel fiasco (beans in a flask)

5 hours 15 minutes + soaking + standing
■ Serves 6 ■ A LITTLE EFFORT

Traditionally, beans were cooked in a flask placed in a wood-fired bread oven. The flask was put into the oven as soon as the fire had gone out but while it was still very hot, then left overnight. The following morning the beans would be perfectly cooked.

dried cannellini or zolfino beans 500g,
covered in water, soaked overnight, then drained
olive oil 100ml, plus extra for drizzling
qarlic 1-2 cloves
sage leaves 6
black peppercorns 4

■ Put the beans into a large heatproof bottle, flask (preferably with a wide opening) or casserole. Add the oil, garlic, sage, peppercorns, a pinch of salt and sufficient water to cover by 1 cm.
■ Fold a tea towel into several layers and put it into the bottom of a large pan. Put the flask on top and pour in water to surround it. Cook over a low heat for about 5 hours, adding more hot water to the pan as necessary. If using a casserole, put it on a low heat and make sure the lid has a tight fit. Do not add water to the flask of beans.
■ When the beans are cooked, turn off the heat, let them stand for 15 minutes, then transfer to a warmed serving dish. Drizzle with olive oil, and season to taste with salt and pepper. Serve immediately.

Fagioli nel fiasco (beans in a flask)