Braised Tuscan beans with herbs and Parmesan
The white beans are soaked, then cooked with bay leaves till tender. We then braise the beans with sofritto vegetables and herbs - sage, thyme and rosemary - till almost falling apart. A final addition of Parmesan enriches and elevates the dish a step above its humble origins.
Serve warm or at room temperature with porchetta, a big steak in the Florentine fashion, or as an accompaniment to any grilled or roast meat.
Also delicious piled on grilled, garlic-rubbed sourdough as a bruschetta topping with a mixed green salad for a luxuriously simple vegetarian lunch or dinner.
TO COOK: defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot (70C).