Go Back
STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
fagioli alluccelletto beans in tomato sauce

Fagioli all'Uccelletto (White Beans in Tomato Sauce)

Silvana Nava
Fagioli all'Uccelletto is the Italian name of a rich and hearty Tuscan recipe: White Beans in Tomato Sauce.
It's made with cannellini beans, tomato passata, garlic, oil and sage leaves. These simple ingredients, cooked slowly together, create a warm, comforting and delicious dish.
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Italian
Servings 4
Calories 158 kcal

Ingredients
  

  • 400 g beans ~1 pound of dried Cannellini beans or 800 g (1 ¾ pound) of canned Cannellini beans
  • 350 g tomato puree 1 ½ cups
  • 2 garlic cloves fresh
  • 4 sage leaves fresh
  • 3 tablespoons olive oil extra virgin
  • salt to taste
  • black pepper ground, to taste

Instructions
 

FOR DRIED CANNELLINI BEANS

  • If you are using DRIED CANNELLINI BEANS: begin the preparation of the Fagioli all'uccelletto recipe by soaking the beans. Leave them to soak in plenty of water for 8-12 hours. As the beans rehydrate, they double in volume, so use a large bowl.
  • At the end of the soaking time, rinse, drain, and cook the beans in plenty of boiling water for about 40 minutes. Drain the beans and set aside a few tablespoons of the cooking water.

FOR CANNED CANNELLINI BEANS

  • If you are using CANNED CANNELLINI BEANS: drain the beans in a pasta strainer and rinse with fresh water. They are already cooked, so set them aside.
  • Heat the oil and add the peeled garlic cloves and sage leaves. Stir gently and sauté over low heat for a few minutes so that the oil takes on the flavors of the ingredients.
  • Then add the tomato passata and stir.
  • After 2-3 minutes, add the cannellini beans. Cover and cook for 20-25 minutes if you used DRIED BEANS, 5-6 minutes if you used CANNED BEANS. Cook gently over low heat.
  • If necessary, add a ladle of hot water from the cooking beans (or just hot water) to make the preparation more moist and less dry. The beans should be tender and well cooked, but not flaky.
  • At the end of cooking, season with salt and freshly ground pepper to taste. The consistency should not be too dry but with plenty of sauce, not runny but creamy.
  • Serve Fagioli all'Uccelletto hot with fresh bread or as a side dish for other recipes.

Nutrition

Serving: 100gCalories: 158kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 31mgPotassium: 539mgFiber: 3gSugar: 8gVitamin A: 467IUVitamin C: 23mgCalcium: 32mgIron: 3mg
Keyword fagioli all'uccelletto, Italian beans in tomato sauce
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!