Yum

Beans in tomato sauce and sage – Fagioli all’uccelletto

Beans in tomato sauce and sage – Fagioli all’uccelletto

Fagioli all’ uccelletto (literally bird-style) is a dish that basically consists in beans cooked in tomato sauce, enriched with sage. Maybe you are asking yourself where is the scam…isn’t it too easy? I assure you this simple dish will save your evening, either if you need a single dish or a side dish. Warning: prepare yourself to dip an interesting amount of bread into the sauce..because that is so tasty you will literally have to.
Now, a curiosity!


These beans braised in tomato sauce with sage are a typical dish of Tuscany, particularly linked to the area of Florence. Mea culpa, this time I missed out the fagioli cannellini, – some people use also use borlotti – so my fagioli all’uccelletto are an artistic rivisitation, but once you miss the market then you have no choice, you gotta do with what you find.

Beans in tomato sauce and sage - Fagioli all'uccelletto

As I was particularly determined to cook with dried beans then I put myself in mode zen and accepted to cook with normal white beans…but dried yes! If you have better luck with the cannellini, let me know 🙂
Anyway don’t worry, canned legums – if good quality – work as well : look at the white bean and kale soup or my pasta with ceci!

Origins of the name are not clear, even if Pellegrino Artusi was probably right when claiming in his book L’arte in cucina e la scienza di mangiare bene, that the the term “bird” was added to this preparation because the herbs used were the same used to cook birds and other feathered friends. That’s why he called this recipe “beans in the style of birds“, meaning, cooked as if they were birds . This makes sense in particular because normally herbs like sage were used to cooked roasted meat, and also tomato sauce is more used to cook meat than legumes.

One last thing – a minute of silence for my clay pot that miserably broke in 500 pieces. That was the perfect one to cook this dish, so if you have one cherish it and don’t let anything bad happen to it!

 

Are we ready to go?

Beans in tomato sauce and sage – Fagioli all’uccelletto

Ingredients

10 oz (300 gr) of dried white beans (tuscan type preferably)
14 oz (400 gr) crushed or peeled tomatoes (use the fresh ones just if it’s season)
some sage leaves
2 cloves of garlic
2 tablespoons of extra virgin olive oil
Salt and Pepper To Taste

Method

If you use dried beans, soak them in water for around 8 hours. Boil them in a pot full of water and optionally some aromatic herbs – I just added a bay leaf – for 2 hours.

If you use canned beans, wash their water away.
Drain the beans and put them aside.
Meanwhile, in a clay pot – or in a normal one if you don’t have it – heat the olive oil and then proceed by adding the garlic and sage. I leave the garlic whole so I can remove it in the end but you can crush it if you like. Let the garlic become all sizzling and golden and add the tomato sauce. Cook over medium/low heat until the sauce thickens a bit and add salt and pepper according to your taste.

Beans in tomato sauce and sage - Fagioli all'uccelletto

At this point you can add the beans  and keep cooking, stirring gently not to break the beans,  for around other 15 minutes.

Beans in tomato sauce and sage - Fagioli all'uccelletto
Taste to decide whether it’s salty enough and take off heat.

 

Beans in tomato sauce and sage - Fagioli all'uccelletto

If you are into rich vegetarian dishes, try as well my pumpkin soup with lentils ? 

And to know me better, you can always find me on Facebook, Instagram and Pinterest!

White Beans in Tomato Sauce and sage

2017-11-30
: 3/4
: easy

A traditional italian simple dish, featuring white beans and a tasty tomato sauce enriched by the sage aroma!

By:

Ingredients
  • 10 oz (300 gr) of dried white beans (tuscan type preferably)
  • 14 oz (400 gr) crushed or peeled tomatoes (use the fresh ones just if it's season)
  • some sage leaves
  • 2 cloves of garlic
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste
Directions
  • Step 1 If you use dried beans, soak them in water for around 8 hours.
  • Step 2 Boil them in a pot full of water and optionally some aromatic herbs – I just added a bay leaf – for 2 hours.
  • Step 3 If you use canned beans, wash their water away.
  • Step 4 Drain the beans and put them aside.
  • Step 5 Meanwhile, in a clay pot – or in a normal one if you don’t have it – heat the olive oil and then proceed by adding the garlic and sage.
  • Step 6 I leave the garlic whole so I can remove it in the end but you can crush it if you like.
  • Step 7 Let the garlic become all sizzling and golden and add the tomato sauce.
  • Step 8 Cook over medium/low heat until the sauce thickens a bit and add salt and pepper according to your taste.
  • Step 9 At this point you can add the beans  and keep cooking, stirring gently not to break the beans,  for around other 15 minutes.
  • Step 10 Taste to decide whether it’s salty enough and take off heat.


Leave a Reply

Your email address will not be published. Required fields are marked *