This comforting dish originates in the Tuscan town of Siena. Fagioli all’uccelletto is traditionally served with pork liver, but these creamy, tomatoey beans go with a variety of boiled or braised meat dishes.
Fagioli all’Uccelletto
Course: Vegetables, Beans and PulsesCuisine: ItalyThis comforting bean dish originates in the Tuscan town of Siena. Fagioli all’uccelletto goes well with a variety of boiled or braised meats.
Ingredients
Olive oil — 3 tablespoons
Garlic, minced — 2 to 3 cloves
Sage, fresh or dried, minced or crumbled — 1 tablespoon fresh, or 1 teaspoon dried
Tomatoes, peeled, seeded and diced — 2
Cannellini or other white beans, cooked and rinsed — 2 cups
Salt and pepper — to taste
Directions
- Heat the oil in a skillet or saucepan over medium-high heat. Add the garlic and sage and saute just until the garlic begins to brown, about 1 minute.
- Add the tomatoes, reduce heat to medium and simmer for about 10 minutes.
- Stir in the cooked beans, salt and pepper. Simmer another 10 to 15 minutes over low heat. Serve hot or at room temperature.
Fagioli all’Uccelletto Notes and Variations
- If you don’t have fresh tomatoes, substitute 1 cup of canned tomatoes.
- Add some sliced mild Italian sausages when you stir in the beans. Simmer until they are cooked through for an Italian version of pork and beans.
Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
