Fagioli al Caviale (White Beans with Caviar)
Inspired by Sophia Loren
“At first glance, the pairing of caviar with beans might seem sinful. But remember the Cinderella story, and the splendid prince who falls in love with the humble, poor-as-a-church-mouse Cinderella. Well, marrying beans with caviar has the same charm,” says Sophia Loren, in her book Recipes & Memories published by GT Publishing Corporation 1998.
Pairing caviar with beans is an excellent choice for the holidays because it blends sophistication with simplicity, creating a dish that feels both special and approachable.
Caviar brings a touch of luxury, making the dish feel celebratory and indulgent—perfect for holiday gatherings. Cannellini beans, on the other hand, offer a creamy, comforting base, which resonates with the warmth and coziness of the season.
Fagioli al Caviale Recipe
Marcella beans are grown in California from Italian Sorana seedstock. Sorana is a cannellini bean with incredibly thin skin and when cooked properly, an indulgent creamy texture. These superior white beans from Rancho Gordo are a worthy partner to a fine caviar. (Canned beans are definitely not recommended).
Cook cannellini beans, then drain well. Bean guru Steve Sando’s method for cooking beans can be found here. But make sure to use chunky pieces of aromatic vegetables (as opposed to fine dice) so they can be easily removed after cooking.
Let cooked beans come to room temperature. Roughly mash them with a drizzle of the best grade olive oil, such as our favorite Masia El Altet, and a pinch of grey salt to taste.
Any type of fine caviar will do…here the beans are topped with Alverta White Sturgeon Caviar from Petrossian.
Alverta’s color is dark and rich. It is farmed from mature, white sturgeon in the clear, cold waters of northern California. Its medium size bead has a pleasantly firm grain and nutty, buttery flavor.
Spoon mashed beans onto small serving plates or bowls. Top with a generous layer of chilled caviar. Serve with warm toasted country-style bread brushed with olive oil, on the side. Use a caviar spoon to spread the mixture over pieces of toasted bread.