Fagioli all’uccelletto – Tuscan baked beans
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Ingredients
Beans
- 150g of cannellini beans, soaked in salted cold water overnight
- 1 bulb of garlic, cut in half horizontally
- 1 sprig of sage
- 1/2 onion
Fagioli all’uccelletto
- 100ml of extra virgin olive oil
- 6 garlic cloves, minced
- 2 sprigs of sage, leaves picked and finely chopped
- 300ml of passata
- salt
- pepper
Method
1
Drain the soaked beans and place in a pan with the halved garlic bulb, sage and onion. Top up with water and season with a generous pinch of salt. Bring to the boil, then turn down to a simmer and cook for 35–45 minutes or until the beans become tender
2
Drain, reserving the cooking water. Discard the onion, garlic and sage. Preheat an oven to 160°C/gas mark 3
3
Heat 40ml of the oil in a casserole and gently fry the garlic and sage until soft. Be careful not to let them crisp up – you only want to flavour the oil
4
Once the garlic is soft, add the beans, stir gently to coat in the oil, then add the passata and top up with enough of the reserved bean cooking liquor to cover the beans
5
Season with salt and pepper then place the lid on the casserole. Cook in the oven for 30 minutes, then remove the lid and cook for a further 10 minutes to thicken up the sauce, if needed
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Fagioli all’uccelletto – Tuscan baked beans
