Beans in Tomato Sauce (Fagioli all’Uccelleto)
Artusi calls these ‘fagioli a guisa d’uccellini’, named for the dish that was once prepared during hunting season, which featured little songbirds (uccelletto means ‘little bird’) cooked in very much the same sauce. These beans are a must on Florentine tables, the perfect side dish to accompany hearty steaks or roasts. They are also turned into a meal of their own by adding a couple of pork and fennel Tuscan sausages into the simmering sauce before the beans are added.
Ingredients 8
2 tbsp extra-virgin olive oil
2 garlic cloves, smashed with the side of a knife
400 g whole peeled tomatoes
3 ‒ 4 sage leaves
500 g cannellini beans, tinned, drained and rinsed, see my tips
250 ml cold water
salt, to taste
black pepper, freshly ground, to taste
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Method 3
In a large saucepan, infuse the with the over a low heat until fragrant but not coloured. This should only take a few minutes.
Add the , breaking them up with a wooden spoon if you have used whole ones. Add the and the bean cooking liquid (or if using tinned beans) and season with salt and pepper to taste.
Bring to a simmer and cook, uncovered, over a low heat for 10 minutes. Remove the . Add the and simmer for a further 10 minutes.
Emiko Davies' tips
If using fresh beans for this recipe, you will need about 500 g (1 lb 2 oz) of beans in their pods for this. To prepare them, place in a heavy-based flameproof casserole dish with 2.5 litres (85 fl oz/10 cups) of water. Bring to a simmer on the lowest heat setting and cook, covered, very gently until the beans are tender, up to 45 minutes.
