Name: Carne salada e fasoi
Prep time: 15 min
Cook time: 90 min
Total time: 825 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 600 g Commercially prepared carne salada (Cured beef slices about 4 mm thick, intended for cooking.); 200 g Borlotti beans (Dry weight; soak before cooking.); 100 g Onion (Prepared weight; thinly slice.); 40 ml Extra-virgin olive oil (20 ml for onion, 5 ml for the griddle and 15 ml to finish.); 1 sprig Fresh rosemary (Chop the leaves from one small sprig.); 4 leaves Fresh sage (Finely slice.); 3 g Salt (For the beans only.); 0.5 g Black pepper (Freshly grind over the beans.); 2,250 ml Water (1 litre for soaking, 1 litre for cooking and 250 ml reserved for topping up. Discard soaking water.)

Buy commercially prepared carne salada in slices about 4 mm thick.

Make ahead Soak the beans the night before and cook them before heating the griddle.

By Italia Magnifica · Updated October 2026

Prep: 15 min
Cook: 1 hr 30 min
Rest: 12 hr
Serves: 4
Difficulty: Medium

Carne salada e fasoi

Prep 15 min · Cook 1 hr 30 min · Rest 12 hr · Serves 4 · Difficulty Medium

Ingredients

Skip to the method

4 servings

600 g1¼ lb
Commercially prepared carne saladaCured beef slices about 4 mm thick, intended for cooking.Cured beef slices about ¼ in thick, intended for cooking.
200 g7 oz
Borlotti beansDry weight; soak before cooking.Dry weight; soak before cooking.
100 g3½ oz
OnionPrepared weight; thinly slice.Prepared weight; thinly slice.
40 ml2¾ tbsp
Extra-virgin olive oil20 ml for onion, 5 ml for the griddle and 15 ml to finish.1¼ tbsp for onion, 1 tsp for the griddle and 1 tbsp to finish.
1 sprig1 sprig
Fresh rosemaryChop the leaves from one small sprig.Chop the leaves from one small sprig.
4 leaves4 leaves
Fresh sageFinely slice.Finely slice.
3 g½ tsp
SaltFor the beans only.For the beans only.
0.5 g¼ tsp
Black pepperFreshly grind over the beans.Freshly grind over the beans.
2,250 ml9½ cups
Water1 litre for soaking, 1 litre for cooking and 250 ml reserved for topping up. Discard soaking water.4¼ cups for soaking, 4¼ cups for cooking and 1 cup reserved for topping up. Discard soaking water.

Equipment

Bean pot with lid
Heavy griddle or frying pan
Slotted spoon

Method

Cover the beans with 1 litre cold water and leave for 12 hours. Drain and rinse.Cover the beans with 4¼ cups cold water and leave for 12 hours. Drain and rinse.
Warm 20 ml oil in the bean pot and soften the onion for 5 minutes. Add beans, rosemary, sage and 1 litre fresh water. Bring to a full boil for 10 minutes, then lower the heat and simmer for about 65 minutes, until the beans are completely tender. Use the reserved 250 ml water in 50 ml additions if needed to keep them covered.Warm 1¼ tbsp oil in the bean pot and soften the onion for 5 minutes. Add beans, rosemary, sage and 4¼ cups fresh water. Bring to a full boil for 10 minutes, then lower the heat and simmer for about 65 minutes, until the beans are completely tender. Use the reserved 1 cup water in 3½ tbsp additions if needed to keep them covered.
Add the salt and pepper. Simmer uncovered for 5 minutes so the beans retain a little cooking liquor rather than a thin broth. Keep warm.Add the salt and pepper. Simmer uncovered for 5 minutes so the beans retain a little cooking liquor rather than a thin broth. Keep warm.
Heat the griddle well and brush with the remaining 5 ml cooking oil. Sear the carne salada in two batches, about 1 minute per side, allowing about 5 minutes total. Divide among four plates with the beans and finish with the reserved 15 ml oil. Serve immediately.Heat the griddle well and brush with the remaining 1 tsp cooking oil. Sear the carne salada in two batches, about 1 minute per side, allowing about 5 minutes total. Divide among four plates with the beans and finish with the reserved 1 tbsp oil. Serve immediately.