📝 About This Recipe
Maragettos is a soul-warming Italian bean preparation that elevates the humble white bean into a velvety, aromatic masterpiece. Traditionally slow-simmered with fragrant sage, garlic, and savory pancetta, this dish showcases the creamy texture of Cannellini beans bathed in a rich, olive oil-infused broth. It is a quintessential example of 'cucina povera'—simple, high-quality ingredients transformed through patience and technique into a luxurious comfort food.
🥗 Ingredients
The Beans
- 1 lb Dried Cannellini Beans (soaked overnight in salted water)
- 6-8 pieces Fresh Sage Leaves (whole)
- 4 pieces Garlic Cloves (smashed and peeled)
- 1 piece Bay Leaf (dried or fresh)
The Flavor Base (Soffritto)
- 4 oz Pancetta (finely diced)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 small Yellow Onion (finely minced)
- 1 piece Celery Stalk (finely minced)
- 1 tablespoon Tomato Paste (double concentrated)
- 1/2 teaspoon Red Pepper Flakes (optional for subtle heat)
Finishing Touches
- to taste Kosher Salt (added at the end)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Drain and rinse the soaked Cannellini beans thoroughly under cold running water.
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2
Place the beans in a large heavy-bottomed pot or Dutch oven and cover with 2 inches of fresh water. Add the sage leaves, smashed garlic, and bay leaf.
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3
Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to the lowest setting to maintain a very soft simmer. Skim off any foam that rises to the surface.
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4
Cook the beans partially covered for 60-75 minutes, or until they are tender but still holding their shape. Do not add salt yet, as it can toughen the bean skins.
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5
While the beans simmer, prepare the flavor base. In a separate wide skillet, heat the olive oil over medium heat and add the diced pancetta.
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6
Render the pancetta until it becomes golden and crispy, about 5-7 minutes. Use a slotted spoon to remove half of the pancetta for garnish, leaving the fat in the pan.
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7
Add the minced onion and celery to the skillet. Sauté until translucent and aromatic, roughly 6 minutes.
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8
Stir in the tomato paste and red pepper flakes. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color.
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9
Once the beans are tender, discard the sage leaves and bay leaf. Ladle about 1/2 cup of the bean cooking liquid into the skillet with the aromatics to deglaze.
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10
Pour the contents of the skillet into the pot with the beans. Stir gently to combine.
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11
Simmer everything together for another 15 minutes. This allows the beans to absorb the savory flavors and the liquid to thicken into a creamy sauce.
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12
Season generously with kosher salt and black pepper. Taste and adjust—the beans need a good amount of salt to shine.
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13
For extra creaminess, take a back of a wooden spoon and crush a small portion of the beans against the side of the pot, then stir them back in.
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14
Stir in the fresh parsley and lemon zest just before removing from heat to keep the flavors bright.
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15
Serve in shallow bowls, topped with the reserved crispy pancetta and a final drizzle of high-quality olive oil.
💡 Chef's Tips
Always soak your beans overnight; it ensures even cooking and better digestibility. Never salt the beans at the start of cooking, as this prevents the skins from softening properly. If the beans get too dry, add a splash of warm chicken stock or water to maintain a stew-like consistency. For a vegetarian version, omit the pancetta and use smoked paprika to replicate that savory depth. Using a piece of Parmesan rind in the simmering liquid adds an incredible umami punch.
🍽️ Serving Suggestions
Serve alongside thick slices of grilled sourdough rubbed with a raw garlic clove. Pairs beautifully with a crisp, acidic white wine like a Vermentino or Pinot Grigio. Use as a hearty bed for seared scallops or roasted Italian sausages. Enjoy as a stand-alone lunch with a side of bitter greens like radicchio or arugula salad. Leftovers are even better the next day when tossed with short pasta like ditalini.