Fagioli alla Bud Spencer
Fagioli alla Bud Spencer
Ingredients
- 3 cups cooked beans, such as cannellini or kidney beans, drained and rinsed if canned
- 2 tablespoons cooking oil
- 1 red onion, medium, chopped
- 1 green bell pepper, medium, diced
- 2 tomatoes, medium, chopped
- 1 tablespoon garlic and ginger paste
- 1 teaspoon seasoning blend, such as paprika, chili powder, or a red spice blend
- 1/2 teaspoon salt, or to taste
- 1 Maggi stock cube, crumbled
- 1/2 cup water, or as needed
- 4 slices bread, for serving
Instructions
- 1
Place a large cooking pot or deep pan on the stove over medium heat. Add the cooking oil and allow it to heat until shimmering.
⏱️ 2 min
- 2
Add the chopped red onion to the hot oil and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min
- 3
Stir in the diced green bell pepper and cook for another 3 minutes, until slightly tender.
⏱️ 3 min
- 4
Add the chopped tomatoes to the pan and cook for 5 minutes, stirring occasionally, until they begin to break down and release their juices.
⏱️ 5 min
- 5
Stir in the garlic and ginger paste, seasoning blend, and salt. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Crumble the Maggi stock cube directly into the pan and stir well to combine all the ingredients.
⏱️ 1 min
- 7
Pour in the water and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan.
⏱️ 2 min
- 8
Add the cooked beans to the pot. Stir thoroughly to ensure the beans are well coated with the sauce and other ingredients.
⏱️ 2 min
- 9
Reduce the heat to low, cover the pot with a lid, and let the beans simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 10
Remove the lid, stir the beans again, and check for seasoning. Adjust salt if necessary. Serve the Fagioli alla Bud Spencer warm, accompanied by fresh bread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Fagioli alla Bud Spencer
- 3 cups cooked beans, such as cannellini or kidney beans, drained and rinsed if canned
- 2 tablespoons cooking oil
- 1 red onion, medium, chopped
- 1 green bell pepper, medium, diced
- 2 tomatoes, medium, chopped
- 1 tablespoon garlic and ginger paste
- 1 teaspoon seasoning blend, such as paprika, chili powder, or a red spice blend
- 1/2 teaspoon salt, or to taste
- 1 Maggi stock cube, crumbled
- 1/2 cup water, or as needed
- 4 slices bread, for serving
Instructions
- 1
Place a large cooking pot or deep pan on the stove over medium heat. Add the cooking oil and allow it to heat until shimmering.
⏱️ 2 min - 2
Add the chopped red onion to the hot oil and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min - 3
Stir in the diced green bell pepper and cook for another 3 minutes, until slightly tender.
⏱️ 3 min - 4
Add the chopped tomatoes to the pan and cook for 5 minutes, stirring occasionally, until they begin to break down and release their juices.
⏱️ 5 min - 5
Stir in the garlic and ginger paste, seasoning blend, and salt. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 6
Crumble the Maggi stock cube directly into the pan and stir well to combine all the ingredients.
⏱️ 1 min - 7
Pour in the water and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan.
⏱️ 2 min - 8
Add the cooked beans to the pot. Stir thoroughly to ensure the beans are well coated with the sauce and other ingredients.
⏱️ 2 min - 9
Reduce the heat to low, cover the pot with a lid, and let the beans simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 10
Remove the lid, stir the beans again, and check for seasoning. Adjust salt if necessary. Serve the Fagioli alla Bud Spencer warm, accompanied by fresh bread.
⏱️ 3 min