Tuscan Comfort: Hearty White Beans with Garlic & Sage (Fagioli all'Uccelletto)
Details
Hearty Tuscan beans, swimming in a garlicky tomato-sage sauce.
Ingredients
Instructions
Prepare the Beans
If using dried beans, place them in a large bowl and cover with cold water. Allow them to soak for at least 8 hours, or overnight. Once soaked, drain the beans, transfer them to a large pot, cover with fresh water, and bring to a boil. Reduce the heat and simmer gently for about 1.5 to 2 hours, or until tender. Drain and set aside. If using canned beans, simply rinse and drain them.
Sauté the Aromatics
In a large skillet or terracotta pot, heat the olive oil over medium heat. Add the crushed garlic cloves and fresh sage leaves. Fry gently for 1-2 minutes until the garlic is fragrant and just beginning to turn a light golden color.
Create the Sauce
Pour the tomato passata into the skillet with the garlic and sage. Season with a good pinch of salt and black pepper. Stir everything together and let it simmer for about 5-10 minutes, allowing the sauce to reduce slightly and the flavors to meld.
Combine and Simmer
Add the cooked beans to the tomato sauce. Stir gently to coat the beans. Let everything simmer together for another 10-15 minutes, allowing the beans to absorb the rich, garlicky tomato sauce. If the sauce becomes too thick, you can add a splash of water (or the reserved bean cooking water.)
Serve
Taste and adjust the seasoning with more salt and pepper if needed. Serve the *Fagioli all'Uccelletto* hot, traditionally as a side dish, or as a hearty main course with slices of crusty bread to soak up the delicious sauce.
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