Beans all’Uccelletto – Tuscany Style
( Fagioli all’Uccelletto )
“Beans all’uccelletto is a recipe that Terry, my wife, cooks occasionally using a Tuscan recipe she learned from her great-grandmother, Emilia.
Nonna Emilia was born and raised in Serravalle Pistoiese in Tuscany. Terry had much love for her and in fact, she refers to her as “my grandmother Emilia” and she remembers her for her intelligence, her wisdom, and because she was also a great cook.
This is a perfect dish for the busy life of today’s women in their role as carrier woman, mother, wife and homemaker, because it can be quickly prepared; and in fact, if using good quality canned cannellini beans, this recipe can be prepared in a short time and with few ingredients.
- Serving Size4 to 6
- Recipes of the Italian RegionsBeans All'Uccelletto Tuscany Style
Ingredients
- ½ lb. dry beans, soaked overnight
- 4 tablespoons of olive oil
- 3 garlic cloves, sliced
- 2 sprigs of sage or 10 leaves or 2 teaspoons of dry sage
- 2 tablespoons of tomato paste, diluted in ½ cup of warm water
- Crushed red pepper flakes
- Salt and pepper
Instructions
THE BEANS
Inspect the dry beans for any small stones or foreign articles, rinse well. Soak the beans overnight in a large pot with plenty of water. In a heavy sauce pot, place 2 tablespoons of oil and 1 clove of garlic; cook over medium heat for 1 to 2 minutes, stirring occasionally.
Add drained beans, ½ of the sage and enough water to be 2 inches above the beans. Bring to a boil then simmer covered for 45 minutes. Keep a pot with boiling water, to add to the beans if they become too dry. Liquid should be 1 inch above beans at all the time.
Test beans for doneness if they are ready set aside, or simmer beans until soft but not overdone; when cooked add ½ tablespoon of salt.
Place into a bowl and set on the side.
Alternatively you can use 2 cans of 15 oz. cannellini beans instead of the dry beans: this amount equals to ½ lb of dry beans. Rinse well to eliminate the canning salt before use.
THE FAGIOLI ALL’UCCELLETTO
Use the same pot you cooked the beans in to combine 2 tablespoons of olive oil and 2 cloves of garlic and place over a medium heat.
When the garlic turns golden in color, remove skillet from the fire, and add in the tomato paste diluted in water; return to heat and cook for 10 minutes.
Add beans, sage, peppers, some salt, if needed and simmer for an additional 10 minutes, stirring occasionally.
Beans all’uccelletto should not be too liquid or too dry, but thick like a stew. If they are too dry add some hot water, if too watery simmer uncovered.
THE SERVING
Serve warm or at room temperature, with crushed red pepper flakes on the side. The delicious beans all’uccelletto can be served as an appetizer, or as a contorno, side dish, to braised, roasted or stewed meat and to sausages; also it can be served as a meal accompanied with fresh pane sciocco, Tuscany classic salt free bread and a good bottle of Chianti wine.