Tuscan Beans in Tomato and Sage Sauce (Fagioli all'Uccelletto)
A comforting, traditional Tuscan recipe featuring cannellini beans simmered in a fragrant tomato sauce with sausage, garlic, and sage.
Servings: 4
Equipment
- Knife
- Skillet
- Large pot
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
Optional: Sausage can be included or omitted based on preference.
Best consumed fresh or can be refrigerated for a couple of days. Freezing not recommended.
Best consumed fresh or can be refrigerated for a couple of days. Freezing not recommended.
