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Title: Ciccoria Fagioli (Dandelion with Kidney Beans
Categories: Italian Entree Vegan Bean
Yield: 6 Servings
| 1 | lb | Dry or canned kidney beans |
| 5 | qt | ;Water |
| 2 | Garlic cloves; squashed | |
| 1/4 | c | Olive oil |
| 1/2 | cn | Stewed tomatoes; cut fine |
| 3 | To 4 lbs. dandelion greens | |
| 1/2 | ts | Black pepper |
| Salt; to taste | ||
| 1 1/2 | c | Pasta (opt'l.) |
*Harvest your dandelion greens before the plants flower, as the greens are bitter after that.
Put 3 qts. water in a large (6 to 10 qt.) pan and boil. Add beans. Brown garlic in oil, then add the oil and garlic mix to the cooking beans, and cook until tender. Add tomatoes and continue cooking.
In a separate pot, boil 2 qts. water. Wash dandelion greens thoroughly and chop or tear into pieces of reasonable size. Cook in enough water to cover until tender (abt. 15 to 20 minutes). Drain well (but save the dandelion liquor to add to tomato juice or drink straight - it's loaded with vitamins!)
Toss the dandelions into the pot of beans, season with pepper and salt, and stir well with a wooden spoon for 5 to 7 minutes. Serve with Italian bread or garlic bread.
Yield: 6 to 8 servings.
Any leftovers can be frozen in quart containers and reheated later in the microwave. This same dish, made with 1 1/2 cups pasta instead of dandelions, is called "Pasta Fagioli," and the two can be combined - both dandelions and pasta can be added to the beans.
The author writes: "Dandelions and beans, whether they be fava beans, kidney beans or lentils, are a staple in many Italian diets, especially in rural areas. "
From Italian native Olga Carl, in _On the Trail of the Yellow Flowered Earth Nail: A Dandelion Sampler_ by Peter A. Gail, Ph.D. Cleveland Heights, OH: Goosefoot Acres Press, 1990. Pg. 31. Typed for you by Cathy Harned.
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