Fagioli All’uccelletto, White Beans with Sage – Tuscany

Maybe your new favorite bean dish:

There is a third famous Tuscan bean recipe called “Fagioli all’uccelletto”, probably because the beans are seasoned with sage leaves like the little birds on a skewer.

It takes less time than the other two preparations because the beans are not stewed in the kitchen stove but boiled in the salted water. It is also possible to use canned beans, which are preserved in salted water rather than in a tomato sauce. In this way, the white beans become a quick dish, ready in half an hour.

Soak the beans in water for one night and boil them the following day in lightly salted water until soft, or open the cans and pour off the liquid. Heat the oil and lightly sauté the garlic clove and sage leaves.

Now add the tomatoes and the drained beans, season with salt and pepper and cook at low temperature for about twenty minutes.

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