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Arrosto di fagioli rossi

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One of the things I missed the most was that smell of roast and rosemary coming out of the oven. This recipe brings back all those lovely memories every time I make it, and it tastes delicious too! I learnt this recipe from one of my vegan recipe books, and as usual, I customised it a bit.

Ingredients (2 people)#

  • Red beans: 400 gr (weight once cooked)
  • Potatoes: 200 gr (weight when uncooked)
  • Corn flour: 40 gr
  • Ground flaxseeds: 1 tbsp
  • Tomato concentrate: 1 tbsp
  • Rosemary: 1 tsp
  • Olive oil: 1 tbsp for the roast, and then as much as needed as condiment later
  • Salt to taste

Method#

  1. Make sure you have cooked the beans beforehand, if you're not using the ones in can
  2. Cook the potatos. 200 gr is really just 2 medium size potatoes; if you peel and cut them down in small pieces, it will take only 10-15 mins to cook them in hot water, not much
  3. In the meantime, warm up the over: static cooking, 220 degrees (celsius)
  4. Once the potatoes are cooked, put them in a big bowl with the beans, and smash them down until you get a beans and potatoes mixture. I personally use a blender and smash them whilst blending, it's easier
  5. Once that's done, add the other ingredients: corn flour, flaxseeds, tomato concentrate, rosemary, olive oil and salt. Mix everything well with a spoon, it will be quite hard as the mixture is pretty thick
  6. Transfer the mixture into a large piece of baking paper, and work it to a shape of a long cylinder. Then wrap it around the baking paper and close the two sides of it, like a big long candy
  7. Put in the oven and cook for 45-50 minutes
  8. Whilst the roast cooks, put some olive oil in a little bowl and add some rosemary. You can put another spice if you prefer. Mix well and leave it there to season
  9. Once it's ready, take it out and leave it outside the over for at least 10 minutes, it will cool down but also create the right texture. It should come out with a crust all around it, but be very soft inside
  10. Cut the roast in slices and serve them with a bit of olive oil and rosemary mixture on top, which you've prepared earlier.
  11. Enjoy it!

Tips#

This is a roast, so it wouldn't be perfect without some roasted potatoes on the side - which you can cook in the over together with the roast. I usually cut them in pieces of around 2 cm, put oil, salt and herbs of provence on top, and the oven will do the rest. Accompanying it with a glass of red wine or a glass of beer is also a good idea!