Fagioli all'Uccelletto
Fagioli all'Uccelletto is a classic Tuscan dish featuring cannellini beans cooked in a fragrant tomato sauce with sage and garlic. Simple yet rich in flavor, this hearty meal brings the rustic taste of Italy to your table.
Ingredients
- 2 cups dried cannellini beans or 3 cans, drained and rinsed
- 4-5 fresh sage leaves
- 2 cloves garlic minced
- 4 tablespoons extra virgin olive oil
- 1 can 14 oz crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for garnish
Instructions
- Prepare the Beans:
- If using dried beans, soak them overnight in cold water. Drain and rinse the beans, then simmer in fresh water for 1-1.5 hours until soft. If using canned beans, rinse and drain them.
- Cook the Herbs and Garlic:
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and sage leaves, cooking until fragrant (about 2 minutes).
- Add Tomatoes:
- Pour in the crushed tomatoes and sugar, stirring to combine. Let the sauce simmer for 10-15 minutes until it thickens. Season with salt and pepper.
- Add the Beans:
- Add the cooked beans to the tomato sauce, stirring gently to coat them. Let everything simmer together for 10 minutes so the flavors blend.
- Serve:
- Serve hot, with a drizzle of olive oil or a sprinkle of grated Parmesan cheese if desired. Pair with crusty bread or Italian sausages for a complete meal.
Notes
If you want to save time, canned beans work just as well as dried.
For an extra kick of flavor, you can add red pepper flakes or rosemary alongside the sage.
For an extra kick of flavor, you can add red pepper flakes or rosemary alongside the sage.