Fagioli all'Uccelletto
Tuscany's beloved slow-simmered bean stew: tender cannellini beans cooked in fruity olive oil with garlic, whole fresh sage leaves, San Marzano tomatoes, and freshly cracked black pepper.
Ingredients
- • 500g cooked cannellini beans (or 2 cans drained, retaining 3 tbsp liquid)
- • 400g canned whole San Marzano tomatoes, crushed
- • 4 tbsp extra virgin olive oil
- • 3 large cloves garlic, peeled and lightly crushed
- • 8-10 fresh whole sage leaves
- • Sea salt and abundant freshly ground black pepper
Preparation Steps
Heat extra virgin olive oil in a terracotta pot or heavy skillet over medium-low heat. Add crushed garlic cloves and whole sage leaves. Cook gently for 3 minutes until garlic is pale golden and sage is aromatic.
Add the crushed San Marzano tomatoes with a pinch of sea salt. Simmer gently for 15 minutes until sauce thickens and oil begins to separate.
Stir in the drained cannellini beans and reserved bean liquid. Simmer on low heat for 15 minutes, stirring occasionally so beans absorb the sweet tomato and sage flavors.
Season generously with freshly cracked black pepper and a final swirl of raw olive oil. Serve hot with toasted crusty Tuscan bread.