Enjoy a classic Tuscan dish with these Fagioli all’Uccelletto, a.k.a. Beans in Tomato Sauce. This recipe, popular in Italian kitchens, combines tender beans with a flavorful tomato and sage sauce, offering a straightforward meal that’s both nutritious and satisfying.
Tuscan Beans in Tomato and Sage Sauce (Fagioli all’Uccelletto)
Ingredients
- 1 ¾ cups dried cannellini beans
- 14 oz canned peeled tomatoes
- 12 oz sausage optional
- 3 cloves garlic
- 4 sage leaves
- Olive oil as needed
- Salt to taste
- Black pepper to taste
- 1 sprig of fresh rosemary
Instructions
- Soak Beans: Soak the dried cannellini beans in a large bowl covered with cold water overnight.1 ¾ cups dried cannellini beans
- Cook Beans: Drain and rinse the beans. In a large pot, add beans to 2.6 quarts of cold water. Bring to a boil, then simmer gently for 50-60 minutes, skimming off any foam.
- Prepare Sausage: While beans cook, remove casing from sausage and crumble.12 oz sausage
- Sauté Sausage: In the same pot used for beans, heat olive oil. Add crumbled sausage, sage, and whole peeled garlic cloves. Cook until sausage is browned.3 cloves garlic, Olive oil, 4 sage leaves
- Add Tomatoes: Shred the canned tomatoes and add them to the pot. Cook for 10-15 minutes.14 oz canned peeled tomatoes
- Combine and Simmer: Add cooked beans to the pot, along with about 1 cup of their cooking liquid. Simmer for 10 minutes, stirring gently. Season with salt and pepper.Salt, Black pepper
- Serve: Enjoy hot, drizzled with raw olive oil, a sprig of fresh rosemary, and a sprinkle of black pepper.
Notes
Best consumed fresh or can be refrigerated for a couple of days. Freezing not recommended.
Tuscan Beans All’Uccelletto: A Simple Delight
Fagioli All’Uccelletto is a yummy dish from Tuscany, it’s made with beans, olive oil, tomatoes, and sage. To learn more about traditional dishes from Florence, check out this cool page about Florence eats.
In Tuscany, people often eat this as a main meal. But, it’s also great as a side dish. Beans are super popular in Tuscany. They grow lots of different kinds, like white, red, borlotti, and cannellini beans.
There’s a funny saying in Tuscany about how much they love beans: “Fiorentin mangia fagioli, lecca i piatti e i romaioli.” It means, “People from Florence eat beans, lick their plates and spoons clean!”
Fagioli All’Uccelletto is cool because you can enjoy it in different ways. It can be a filling side dish or a lighter main course. It’s delicious either way!
