5 from 4 votes
Fagioli all'Uccelletto (Beans in Tomato Sauce)
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.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
Calories:
158 kcal
Course:
Side Dish
Cuisine:
Italian
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 fresh, cloves
- 4 sage fresh, leaves
- 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.
Cup of Yum
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 Information
Serving
100g
Calories
158kcal
(8%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
31mg
(1%)
Potassium
539mg
(11%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
467IU
(9%)
Vitamin C
23mg
(26%)
Calcium
32mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 158
% Daily Value*
| Serving | 100g | |
| Calories | 158kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 31mg | 1% |
| Potassium | 539mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 23mg | 26% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.