Tuscan Tomato Beans all'uccelletto
Cannellini beans are cooked in crushed tomatoes flavored with garlic and fresh sage.
Ingredients
- 2 cups (350 grams) dried cannellini beans soaked overnight or 8 hours * see note
- ½ onion peeled
- 4 garlic cloves peeled
- 1 tablespoon olive oil
- 1 ½ tablespoons fresh sage leaves
- 2 cups (500 grams) crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- pinch baking soda/bicarbonate
Instructions
- Drain and rinse the soaked beans. Add them to a large saucepan with the onion and 2 garlic cloves. Cover with fresh water and bring to a full boil. Boil for at least 30 minutes, then continue cooking until the beans are tender, adding more water as needed to keep them covered. This may take longer depending on the beans. Drain the beans and discard the cooking water, onion and garlic.
- Finely chop, grate or press the remaining 2 garlic cloves.
- To a pan, add the oil over medium-low heat. Add the garlic and sage, cook for 1 minute, don’t burn. Stir in the tomatoes, salt and pepper and baking soda. Cook for 10 minutes.
- Stir in the beans and taste for seasoning. Cook for a further 5 minutes and allow to sit for 10 minutes before serving. If the sauce gets too thick, add a small amount of water. Taste for salt, add more if needed. Serve warm.
Video
Notes
Food Safety Note: Dried beans must be properly cooked before eating. Always follow the recommended soaking and cooking instructions for your chosen bean variety. Do not cook dried beans directly in a slow cooker without first checking the food-safety requirements for that variety.
* This is to remove the acidity from the tomatoes, you can also substitute a little sugar.
Nutrition
Serving: 1 | Calories: 203kcal | Carbohydrates: 34g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 680mg | Fiber: 8g | Sugar: 6g