Fagioli all’Uccelletto (Tuscan-style Beans)
Category: Side Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dried cannellini beans | 300g |
| Tomato passata | 200g |
| Garlic cloves | 2 |
| Fresh sage leaves | To taste |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions:
Fagioli all’Uccelletto is a classic Tuscan side dish featuring hearty cannellini beans in a savory tomato sauce, enriched with garlic, sage, and olive oil. It is a comforting and flavorful dish that pairs beautifully with meats or stands as a simple, satisfying vegetarian side. Here’s how to make it:
-
Prepare the Beans:
Start by placing the dried cannellini beans in a large bowl. Cover them generously with cold water and let them soak overnight, allowing the beans to absorb the moisture and soften. This step is crucial for achieving a tender texture. -
Cook the Beans:
The following day, transfer the soaked beans along with their soaking water into a large pot. Ensure that the beans are fully covered by water, adding extra if necessary. Bring the beans to a gentle simmer over medium heat and cook for about 50 minutes, occasionally skimming off any foam that forms on the surface. You want the beans to be tender but not falling apart. -
Drain and Reserve Cooking Liquid:
Once the beans are cooked to perfection, drain them, but make sure to keep the cooking liquid aside. This liquid holds valuable flavor and will be added later to the dish. -
Sauté the Aromatics:
In a large skillet or sauté pan, drizzle in a bit of extra virgin olive oil. Add the peeled garlic cloves and fresh sage leaves. Let the garlic infuse the oil with its fragrant aroma for a couple of minutes, being careful not to let it brown too much. -
Combine Beans and Sauce:
Add the cooked cannellini beans to the skillet. Season the beans with salt and black pepper to taste, stirring gently. Pour in the tomato passata, followed by a ladle of the reserved cooking liquid from the beans. Stir everything together, ensuring the beans are well coated with the sauce. -
Simmer and Meld Flavors:
Cover the skillet with a lid and let the beans simmer gently for about 10-15 minutes. This allows the beans to absorb the tomato sauce, garlic, and sage flavors. If you prefer a saucier dish, feel free to add more cooking liquid to reach your desired consistency. -
Serve:
Once the beans are tender and the flavors have melded, your Fagioli all’Uccelletto is ready to be served! Serve them hot, making sure to drizzle a little extra olive oil on top for a finishing touch. They pair wonderfully with grilled meats, roasted vegetables, or as a standalone dish with some crusty bread.
Tips:
- For an extra depth of flavor, you can let the beans sit for a while before serving, allowing the flavors to develop even further.
- If you’re in a hurry, canned cannellini beans can be used instead of dried ones, although soaking and cooking from scratch will yield a more authentic, richer flavor.
- Fagioli all’Uccelletto is also a great dish to make in advance, as it only gets better as it sits, making it perfect for meal prep or for gatherings.
Enjoy this delightful Tuscan classic on your table, bringing the taste of Italy straight into your kitchen!
