Fagioli all’Uccelletto
Prep Time: 10 minutes (plus overnight soaking if using dried beans)
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Origin
Region: Tuscany
Historical Context: The name literally translates to "beans in the style of little birds." While it contains no meat, the dish utilizes the exact same aromatics (garlic and lots of fresh sage) traditionally used in Tuscany to roast small wild game birds.
Description
Creamy, plump cannellini beans simmered gently in a fragrant, thick sauce of crushed tomatoes, heavily accented with whole garlic cloves and fresh sage leaves fried in extra virgin olive oil.
Presentation
Served warm in shallow terracotta bowls. It is the mandatory, timeless accompaniment to a classic grilled Florentine steak (Bistecca alla Fiorentina) or rustic pork sausages.
Ingredients
500g cooked cannellini beans (or two 400g cans, rinsed and drained)
300g canned San Marzano crushed tomatoes
3 whole garlic cloves, peeled and smashed
8-10 fresh whole sage leaves
60ml extra virgin olive oil
Fine sea salt and freshly cracked black pepper
Step-by-Step Directions
Infuse Fat: Heat the extra virgin olive oil in a wide skillet over medium heat. Add the smashed garlic cloves and the fresh sage leaves. Cook gently for 2–3 minutes until the sage leaves become fragrant and slightly crisp, and the garlic turns light golden.
Cook Tomatoes: Pour the crushed tomatoes into the skillet. Season with a healthy pinch of salt and plenty of black pepper. Turn the heat down to low and let the tomato base simmer for 10 minutes to thicken and absorb the sage oil.
Add Beans: Carefully fold the drained cannellini beans into the tomato sauce. Stir gently using a wooden spoon so you don't crush the delicate skins of the beans.
Simmer: Let everything stew together over low heat for 15 minutes. The beans should absorb the aromatics, and the tomato sauce should reduce until it wraps around the beans like a thick glaze.
Adjust: Taste and adjust the seasoning with more salt and pepper if needed. Remove the whole garlic cloves before serving.
Optional Variations
Fagioli con Salsiccia: Brown thick pieces of fresh Tuscan sausage directly in the oil before adding the garlic and sage to turn this side into a rustic main.
Cooking Tips
If the sauce becomes too thick or dry while simmering, splash in a few tablespoons of the bean cooking water (or regular water) to loosen it back up to a velvety consistency.
Nutrition Facts
Calories: 210 kcal
Carbohydrates: 22g
Protein: 8g
Fat: 11g
Sodium: 310mg
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