Fagioli all'uccelletto

The “Fagioli all’uccelletto” is a traditional Tuscan dish referring to a specific way of cooking cannellini beans. As the name suggests, this preparation mimics the ‘all’uccelletto’ seasoning used for cooking small birds, but here it is applied to beans. Here is the recipe for you:

Ingredients

• 400 g dried cannellini beans or two cans of pre-cooked cannellini beans
• 2 cloves of garlic
• A few fresh sage leaves
• 250 g of tomato puree or peeled tomatoes
• 50 g of pancetta or extra virgin olive oil for a vegetarian version
• Fine salt
• Black pepper
• Extra virgin olive oil
• A pinch of chili pepper (optional)

Preparation

1. If using dried beans: soak them in cold water for at least 12 hours. Then drain and cook them in fresh water for 1 hour and a half or until they are tender. If using pre-cooked beans: drain the beans from their preservation liquid and rinse them well with cold water.
2. In a sufficiently large pan, brown the garlic cloves in olive oil. If you prefer a non-vegetarian version, add diced pancetta and let it brown until crispy.
3. Add the sage leaves and let them release their aroma for a couple of minutes, being careful not to burn them.
4. Remove the garlic if you do not like finding it in your dishes.
5. Pour in the tomato puree or peeled tomatoes, add salt, pepper, and if you like a pinch of chili pepper.
6. Let the sauce cook for about 15-20 minutes over low heat.
7. Add the beans, mix well and let them flavor for another 15 minutes. If the sauce dries too much, add a bit of hot water.
8. Taste and adjust for salt and pepper if necessary.
9. Serve the Fagioli all’uccelletto very hot.

Curiosity

This dish is often served as a side dish to roast meats or sausages, but can also be enjoyed on its own, possibly accompanied by a nice slice of homemade Tuscan bread. The simplicity of the ingredients and the richness of the taste make it a comfort food beloved in Tuscan cuisine.