Hamin Toscana
A classic hamin from Livorno that has been quoted and slightly modified in most Italian Jewish cookbooks since the first one published, Poesia Nascosta, by Ines De Benedetti. This combines a few versions.
Ingredients
- 3 cups cannelini or white beans (soaked overnight, if using dried)
- 1 tsp salt
- 2 lbs fresh chard or spinach leaves
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1½ cups tomato sauce
- unshelled eggs (1 per person)
For meatballs:
- 1 lb ground chicken, beef, or veal
- ½ cup breadcrumbs or matzo meal
- 2 eggs
- ½ cup fresh parsley chopped fine
- ½ tsp ground black pepper
Instructions
- Put beans into a pot, covered with water and salt. Bring to a boil, then reduce to simmer for 15 minutes. Set aside when done.
- If using chard, remove the hard stems from the leaves. Reserve the stems for another use, or discard.
- Heat olive oil in a pot and add chard or spinach leaves. Salt slightly. Stir periodically until the leaves begin to wilt, approximately 3-5 minutes. Then cover, reduce heat to low, and continue cooking for approximately 10 minutes, stirring periodically to avoid burning. Set aside when done.
- Make the meatballs by combining all meatball ingredients in a bowl. Roll them into balls about 2 inches across (a bit smaller than a biliard ball).
- In a pot, combine the beans, chard or spinach, meatballs, onion, garlic, and tomato sauce. Add water to just barely cover. Gently insert eggs around the top of the stew. Bring to a boil, then reduce heat.
- Continue cooking overnight by any standard method (slow cooker, pot in a low oven, or pot on an electric hotplate, for example).
Notes
Optional:
Add ½ lb of beef chunks or 3-4 Italian sausages in with the rest of the ingredients.
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