Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

Here is a very simple and quick Italian side dish. This tastes best with fresh sage and rehydrated dried beans, but I have included measurements for canned beans and dried herbs for convenience. Cannellini beans are also known as white kidney beans.

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

2 cups cooked cannellini beans (1 cup dried) or one 15.5 oz. canned cannellini beans
3 leaves fresh sage, chopped, or 1 tsp. dried sage
3 tbsp olive oil
1 large clove garlic, minced
1 cup crushed tomatoes (less than one 14.5 oz. can)
salt
black pepper

  1. If you are using dried cannellini beans: soak the beans overnight.  Add the 6 cups of fresh water and soaked beans to a large pot.  Bring the water to a boil, then reduce the heat to a simmer, and cook uncovered for 1 hour or until the beans are tender.  Drain and set aside.
  2. Heat the oil in a large saucepan over medium heat.  Add the garlic and fresh sage and cook for 30 seconds, stirring constantly to avoid burning the garlic.  Add the crushed tomatoes, and cook, stirring, for two minutes.  Add the cannellini beans, lower the heat, and simmer 10-15 minutes.   Salt and pepper to taste.

Yield: 4-6 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

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