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 3-4 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 a pinch of caster sugar. Cook 5-6 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 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
Spoon braised beans into warm wide bowls, scatter remaining parsley, drizzle with 1 tsp grassy extra virgin olive oil per serving, 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.