Fiasco-style Beans (Fagioli al Fiasco)

Use cranberry beans, cannellini beans, cassoulet beans, or even pinto beans here.


  • 1 pound dried cranberry or cannellini beans, soaked overnight
  • 6 cups water
  • 1/3 cup extra-virgin olive oil
  • 5 cloves garlic, peeled and smashed
  • 7 medium sage leaves (or thyme sprigs)
  • 1/2 teaspoon red pepper flakes
  • Scant 1 teaspoon fine grain sea salt


  1. Preheat oven to 225F, with a rack in the bottom third.
  2. Drain and rinse the beans and place them in a large ovenproof casserole or pot. Add the water, olive oil, garlic, sage, and red pepper flakes and bring to a simmer on the stove top. Remove from the heat, cover, leaving a tiny crack, then transfer to the oven.
  3. Bake for 2 hours, or until the beans are plump and tender. Along the way you want the beans to gently bubble and simmer. Check on them after a few minutes, and if you need to adjust your oven up to 250F. Stir in the salt after 90 minutes and finish baking. Serve hot or at room temperature.
Prep Time 5 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 20 minutes
Serves 8


Serves 8