Tuscan Braised Sage Beans — Fagioli all'Uccelletto Toscana
The Tuscan fagioli all'uccelletto of cannellini beans braised with sage, garlic, and tomato until the beans drink in the bird's-style aromatics, the slow Florentine bean dish that pairs beautifully with grilled meats or stands alone with bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Smash 10 garlic cloves skin-on. Halve 400g cherry tomatoes. Chop 2 tbsp flat-leaf parsley. Slice and lightly toast 120g Tuscan bread. Have 16 sage leaves, 120ml bean liquid, 200ml hot stock, and drained cannellini beans ready.
Bloom
Heat 1/2 cup extra virgin olive oil in a wide pan over medium-low heat 1 minute. Add smashed garlic and sage leaves, cook 3 minutes until garlic skins turn golden and sage perfumes the oil—aromatics should be fragrant and golden.
Build
Add halved cherry tomatoes, 1 tsp salt, 0.5 tsp black pepper, and 2 pinches of caster sugar. Cook 5 minutes over medium-low heat, pressing some tomatoes with a wooden spoon until they burst and form a chunky sauce.
Braise
Stir in 480g drained cannellini beans gently to coat in sauce. Pour in 120ml bean liquid and 200ml hot stock. Bring to a bare simmer, cover loosely, and cook on low heat 18–20 minutes, stirring every 6 minutes, until beans absorb flavours and liquid reduces to a thick glossy sauce that clings.
Finish
Squeeze soft cooked garlic out of skins back into the pan, mashing gently for sweet depth; discard skins. Uncover for final 3 minutes if needed to concentrate sauce—it should mound on a spoon. Stir half the parsley through off the heat.
Plate
Divide braised beans between two warm wide bowls, scatter remaining parsley, drizzle each with 1 tsp grassy extra virgin olive oil, and serve with toasted Tuscan bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.