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Fagioli all'Uccelletto: A Traditional Tuscan Dish

Fagioli all'Uccelletto

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • A medium-sized pot (for cooking beans, if using dried)
  • A large skillet or frying pan
  • A wooden spoon
  • A can opener (if using canned beans)
  • A colander (if using dried beans)

Ingredients
  

  • Ingredients:
  • 2 cups dried cannellini beans or 4 cups canned beans, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves minced
  • 1 tablespoon fresh sage leaves or 1 teaspoon dried sage
  • 1 14.5 oz can of diced tomatoes
  • Salt and pepper to taste
  • 1 cup vegetable broth or water
  • Red pepper flakes optional, for a little heat

Instructions
 

  • Instructions:
  • Prepare the Beans:
  • If you're using dried beans, rinse them under cold water. Soak them in water overnight (or use the quick soak method by boiling them for 2 minutes, then letting them sit, covered, for 1 hour). Drain and set aside.
  • If you’re using canned beans, just drain and rinse them under cold water, and you’re good to go!
  • Sauté the Garlic and Sage:
  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant but not browned.
  • Add the fresh sage leaves (or dried if that's what you're using) and cook for another minute, stirring occasionally.
  • Simmer the Tomatoes:
  • Pour in the canned diced tomatoes along with their juice. Stir in the vegetable broth or water, and let the mixture come to a simmer. Cook for about 10-12 minutes to let the flavors combine and the sauce thicken slightly.
  • Add the Beans:
  • Stir in the cooked (or canned) beans. Season with salt, pepper, and red pepper flakes if you’re using them.
  • Simmer the beans in the tomato sauce for another 20-30 minutes, stirring occasionally. The beans should absorb the tomato sauce and become tender.
  • Adjust Consistency:
  • If the sauce is too thick, add a little more broth or water to reach your desired consistency. Taste and adjust seasoning if needed.
  • Serve and Enjoy:
  • Serve the Fagioli all'Uccelletto hot, drizzled with a little extra virgin olive oil. You can also garnish it with more fresh sage or a sprinkle of Parmesan if desired.
  • Variations:
  • Meat Option: You can add a few sausages (preferably Tuscan) to the dish for added flavor. Just slice them up and add them to the skillet when you sauté the garlic and sage.
  • Vegetarian/Vegan: This dish is naturally vegan and vegetarian, but if you want a creamy twist, you can add a spoonful of vegan sour cream or plant-based cheese as a topping.
  • Beans: While cannellini beans are the traditional choice, you can also use other white beans like great northern or butter beans for a similar texture and taste.
  • Dietary Substitutions:
  • Gluten-Free: This dish is naturally gluten-free. Just make sure to use gluten-free broth if you’re buying pre-made vegetable broth.
  • Low-Sodium: Use a low-sodium vegetable broth or water and adjust the salt to taste.
  • Nut-Free: No nuts in this dish, so it’s safe for nut allergies!
Keyword Fagioli all'Uccelletto