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Pot of Tuscan cannellini beans on a white marble surface, seen from above.

Fagioli all'Uccelletto - Tuscan Cannellini Beans with Tomatoes and Garlic

Simple and hearty, this is a perfect side dish to accompany grilled meats or to beef up a vegetarian meal.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Italian
Servings 4 people

Ingredients
  

  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic
  • 1 14-oz can whole peeled tomatoes or crushed
  • 4-5 leaves sage
  • 1 lb cooked cannellini beans homemade or cooked (about 2.5 cups, 500 g)

Instructions
 

  • If using canned beans, drain and rinse them in a colander. Set aside.
  • Peel the garlic but do not chop. On low heat, gently infuse the olive oil with the garlic, being very careful not to brown nor burn the garlic. This will just take a minute.
  • If using whole canned tomatoes, crush them with your hands to break them up in a bowl. Add the tomatoes and use the back of a wooden spoon to help break them down as they cook.
  • Add the sage and scant (just shy of) 1 cup of bean cooking liquid (if you have it from making homemade cannellini beans) or water if you are using canned beans. Test for seasoning and add salt and pepper, if need be. Cook for about 10 minutes over medium heat, stirring from time to time.
  • Remove the garlic and add the cannellini beans. Cook for another 10 minutes and serve.

Notes

Notes and Tips:
  • If you are making these beans with homemade cannellini beans, consider using half to make fagioli all’uccelletto so you end up with two different kinds.
  • These beans seem very liquidy, almost like a soup but they are supposed to be that way. 
  • If using canned beans, be sure to rinse them well before adding them to the tomatoes.
  • These beans are perfect at room temperature, making them ideal for picnics, potlucks and when you are entertaining. 
  • If you want a very creamy and smooth tomato sauce, simply blend the tomatoes with an immersion blender before adding to the sautee pan (here in Italy we also use passata (pureed tomatoes) to make this recipe).
Substitutions:
  • Use extra virgin olive oil when possible. If you don’t have it, olive oil is just fine.
  • Add sausages into the simmering tomatoes before adding the beans to make this a one pot meal (you may need to add a little extra water or bean liquid if it gets dry). 
Keyword authentic, quick
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