Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Fagioli al forno con peperoncino (baked beans with chilli)


You'll need

500 gm dried cannellini beans, soaked overnight in cold water 400 gm canned peeled tomatoes 250 ml (1 cup) chicken stock 2 garlic cloves, crushed 2 flat-leaf parsley stalks 1½ tbsp olive oil 1 small red chilli, finely chopped Pinch of dried oregano

Method

  • 01
  • Drain cannellini beans and rinse well under cold running water. Combine in a saucepan with plenty of cold water, bring to the boil and cook over medium-high heat until almost cooked through (20-30 minutes).
  • 02
  • Meanwhile, preheat oven to 180C. Drain beans, combine in a roasting pan with remaining ingredients and bake, uncovered, until tender (45 minutes-1 hour). Season to taste and serve hot.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

May 2011

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×