Lunch · 50 min · italian

Fagioli Uccelletto

An Italian lunch built around cannellini beans and crushed tomatoes — on the table in 50 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 cans Cannellini beans
• 1.5 cups Crushed tomatoes
• 4 cloves Garlic
• 10 leaves Fresh sage
• 1/4 cup Olive oil
• 1 tsp Black pepper

Steps

1. Sizzle the whole garlic cloves and sage leaves in olive oil until the garlic is golden and the sage crisps — the Tuscan flavor base for beans.
2. Add the tomatoes and simmer 10 minutes into a thick, savory sauce.
3. Stir in the drained beans with a splash of their liquid and simmer 20 minutes, until the beans drink up the sauce and turn creamy inside.
4. Season with salt and a bold grind of black pepper. The dish should be brothy but not soupy.
5. Serve warm in bowls with grilled bread for scooping.
6. A thread of raw olive oil over the top finishes it — the beans were named for the little birds they were cooked alongside, but they need no company.

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