Fagioli all Uccelletto

🔥 Prep

• Rinse the 500 g beans under cold water, place them in a bowl, cover with plenty of water, and soak for at least 8 hours or overnight; then drain.
• Measure out 200 ml of tomato sauce (or passata) and set aside.
• Peel and finely mince the 2 pcs garlic cloves.
• Measure 2 tsp of fresh sage leaves and chop them finely.

🔥 Cook

• 1. In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
• 2. Add the minced garlic and chopped sage; sauté for 1 minute until fragrant, being careful not to burn.
• 3. Add the drained beans to the pot and stir to coat them with the oil, garlic, and sage for 2 minutes.
• 4. Pour in the 200 ml tomato sauce, stir to combine, and bring the mixture to a gentle boil.
• 5. Once boiling, reduce the heat to low and cover the pot; let it simmer for 45 minutes, or until the beans are tender, stirring occasionally.
• 6. If the sauce becomes too thick, add a splash of water or broth to reach desired consistency; simmer uncovered for an additional 5 minutes to thicken if needed.
• 7. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

🔥 Serve

• Transfer the fagioli all’uccelletto to a warm serving bowl and drizzle with a little extra‑virgin olive oil.
• Garnish with a few whole sage leaves or a sprinkle of freshly chopped parsley for color.
• Serve hot alongside slices of crusty Italian bread, toasted ciabatta, or over a bed of creamy polenta.
• Pair with a simple green salad dressed with lemon vinaigrette for a complete meal.