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fagioli all’uccelletto tuscan beans

Fagioli all’Uccelletto (Tuscan Beans with Tomato, Garlic & Sage)

A simple Tuscan bean recipe made with cannellini beans simmered in a silky tomato sauce with garlic, sage, and olive oil. This humble side dish is creamy, fragrant, and perfect with grilled meats or crusty bread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Light Main, Side Dish
Cuisine: Italian, Tuscan
Calories: 260
Ingredients Method Notes

Ingredients
  

For 4 servings:
  • 2 cups cooked cannellini beans or 1 cup dried beans soaked overnight
  • 3 –4 garlic cloves peeled and lightly crushed
  • 6 –8 fresh sage leaves
  • 3 tablespoons extra virgin olive oil plus more for drizzling
  • 1 ½ cups crushed tomatoes or tomato passata
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • A pinch of baking soda or sugar to balance tomato acidity
  • Water or reserved bean liquid as needed
  • Crusty bread for serving (optional)

Method
 

Soak and cook the beans (if using dried):
  1. Soak dried cannellini beans overnight in plenty of cool water. Drain and simmer in fresh water with a piece of onion and two garlic cloves until tender but still holding shape (about 45–60 minutes). Do not salt during cooking. Drain and set aside.
Sauté garlic and sage:
  1. In a large skillet or saucepan, warm olive oil over medium-low heat. Add the garlic cloves and sage leaves. Sauté for about 1 minute, until the garlic turns pale and fragrant—don’t let it brown.
Build the tomato sauce:
  1. Stir in the crushed tomatoes. Add a pinch of baking soda or a little sugar if the sauce tastes too acidic. Season lightly with salt and pepper. Let simmer for about 10 minutes, stirring occasionally, until glossy and thickened.
Add the beans:
  1. Fold in the cooked (or canned, rinsed, and drained) cannellini beans. Stir gently to coat with the sauce. Simmer another 5–10 minutes so the beans absorb flavor. Add a splash of water if the sauce becomes too thick.
Taste and rest:
  1. Taste for salt and pepper. Turn off the heat and let the beans rest for 5 minutes to let the flavors settle.
Serve:
  1. Drizzle a little extra virgin olive oil over the top before serving. Enjoy warm with crusty bread, grilled meats, or a simple green salad.

Notes

  • Use extra virgin olive oil with a fresh, peppery flavor—it really lifts the dish.
  • Don’t rush the garlic; keep it pale for a mellow aroma.
  • For a saucier version, use equal parts beans and tomato sauce. For a drier one, cut the tomato by one-third.
  • Leftovers taste even better the next day—just reheat gently with a splash of water.
  • Freeze for up to one month; thaw in the fridge overnight and reheat on low heat.