• Main
  • Recipes
  • Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto (Michael Chiarello) Recipe

Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto (Michael Chiarello) Recipe

Posted by
Rate It!
Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto (Michael Chiarello)
Add your photo!
Ingredients
16
Count
Nutrition
1067
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. For the beans: Place the beans in a saucepan and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 1 hour, then drain.
  2. Return the beans to the saucepan along with the onion, celery, carrot and bay leaf. Add water to cover by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy. Remove from the heat and let cool in the liquid. (You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.)
  3. Preheat the oven to 300 degrees F. Drain the beans and discard the vegetables but reserve the liquid.
  4. In a preheated casserole pan that can go from the stove top to the oven, pour in 1/4 cup olive oil, add garlic cloves and allow to caramelize, about 1 to 2 minutes. Stir in tomato puree, simmer about 10 seconds, then add beans and white bean liquid. Sprinkle top with cherry tomatoes, thyme, parsley, red pepper flakes, and 1 cup olive oil. Season with salt and pepper, to taste. Bake, uncovered, for 30 minutes.
  5. Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve over orecchiette pasta.
  6. Michael's Notes: When the recipe calls for swirling in 1 tablespoon olive oil at the end, that's the moment to get out your best extra-virgin olive oil.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1067.31 Kcal (4469 kJ)
Calories from fat 472.7 Kcal
% Daily Value*
Total Fat 52.52g 81%
Sodium 87mg 4%
Potassium 293.24mg 6%
Total Carbs 130g 43%
Sugars 9.69g 39%
Dietary Fiber 10.42g 42%
Protein 22.84g 46%
Vitamin C 11.8mg 20%
Vitamin A 0.1mg 3%
Iron 4mg 22%
Calcium 44.1mg 4%
Amount Per 100 g
Calories 207.04 Kcal (867 kJ)
Calories from fat 91.7 Kcal
% Daily Value*
Total Fat 10.19g 81%
Sodium 16.88mg 4%
Potassium 56.88mg 6%
Total Carbs 25.22g 43%
Sugars 1.88g 39%
Dietary Fiber 2.02g 42%
Protein 4.43g 46%
Vitamin C 2.3mg 20%
Iron 0.8mg 22%
Calcium 8.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 24.9
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top