Italian cuisine · Vegetable Dishes

Fagioli all'Uccelletto

Tuscan cannellini beans slowly simmered in tomato sauce with sage and garlic.

Ingredients · for 4 servings

• 400 g cannellini beans
• 400 g passata (strained tomatoes)
• 10 sage leaves
• 3 garlic cloves
• 1 pinch chili flakes
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Soak dried beans overnight and simmer in fresh water for 60 min. until tender; if using canned beans, simply drain and rinse them thoroughly.
2. Warm the olive oil in a wide pot over low heat, add the lightly crushed garlic cloves and sage leaves, and let steep for 3 min. until the oil smells fragrant.
3. Stir in the chili flakes and pour in the passata, then season with salt and pepper and let the sauce reduce uncovered for 10 min. until visibly thickened.
4. Gently fold in the drained beans so they stay whole, and add 100 ml water or bean cooking liquid.
5. Simmer gently over low heat for 15 min., stirring only rarely and carefully, until the sauce thickly coats the beans and oil separates at the edge.
6. Remove the garlic cloves, adjust seasoning with salt and pepper, and serve warm with toasted white bread or as a side to braised meat.