Italy · Italy

Fagioli all Uccelletto

Name: Fagioli all Uccelletto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italy
Ingredients: canned cannellini beans, drained and rinsed 500 g; canned crushed tomatoes 400 g; olive oil 25 ml; peeled garlic 10 g; fresh sage leaves 3 g; water 150 ml; salt 2 g; ground black pepper 0.5 g

Cooked cannellini beans simmer in tomato with garlic and sage for a spoonable Tuscan-style side.

35 minutes · 4 servings · Easy

Tuscan families once cooked these beans in the open fields where the lark sang, and the dish keeps that plain logic: beans, garlic, sage, good oil. It turns up beside grilled meat, or alone with bread on a cold day. The last minutes in the pot decide everything, because the liquid must reduce to a glossy glaze without scorching the beans at the bottom.

Ingredients

canned cannellini beans, drained and rinsed500 g
canned crushed tomatoes400 g
olive oil25 ml
peeled garlic10 g
fresh sage leaves3 g
water150 ml
salt2 g
ground black pepper0.5 g

Directions

1
Drain and rinse the beans. Lightly crush the garlic and rinse and dry the sage leaves.
The beans are intact and excess canning liquid is removed.
2
Warm the oil, garlic and sage over low heat for 3 minutes.
The garlic smells sweet and is not browned.
3
Add tomatoes, water, salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
The tomato sauce loses its watery appearance.
4
Fold in the beans and simmer gently for 12 minutes. Stir carefully to avoid crushing them, remove the garlic if desired, and serve.
The beans are hot throughout and coated in thick tomato sauce.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content