Fagioli all’ Uccellatto

Tuscans, with great traditions of meat eating, usually serve fagioli all’uccelletto alongside meat dishes. Its name is derived from a sage, garlic, and tomato preparation for “uccelletto” or “small bird.” My version takes advantage of the Tuscan reputation as “mangiafagioli” (bean eaters) putting cannellini beans stand front and center. 

Makes 3-4 servings

Ingredient List:

• 14 oz. dried cannellini beans or 28 oz. canned cannellini beans
• bay leaves
• Extra virgin olive oil
• 2-3 cloves fresh garlic, peeled, left whole 
• 2 cups diced tomatoes (I prefer San Marzano, but whatever you can get of good quality)
• 3-4 whole fresh sage leaves
• Generous pinch crushed red chili flakes
• Sea salt
• Cracked black pepper
• 3-4 sprigs fresh flatleaf parsley, coarsely chopped

Step By Step Instructions:

Soak cannellini beans for 2-4 hours (up to 12 hours). 

After soaking, drain the cannellini beans and rinse well Place in a pot with cold water and a bay leaf over medium heat. Bring to a boil; reduce heat to low and cook, covered for 45 minutes. 

While the beans cook, place about 2 tablespoons olive oil with garlic cloves in a deep skillet over medium heat. When the garlic begins to turn golden, remove from oil and discard.

Stir in diced tomatoes, sage leaves and crushed red chili flakes to your taste. Using a slotted spoon, drain the beans and stir into the tomato mixture. Cook, covered, over low heat until the beans are quite soft, about 20-25 minutes more. Season to taste with salt and pepper and simmer 5 minutes more.

Serve beans hot, garnished with fresh parsley.

Cook’s Tip: You can use canned cannellini beans to create a quick version of this recipe, cutting your cooking time to about 25 minutes to develop all the flavors.