Fagioli all'Uccelletto

Fagioli all'Uccelletto — "beans cooked like small birds" — is a quintessential Florentine preparation in which cannellini beans are braised with sage, garlic, and tomato until silky and flavourful. Despite its poetic name, this is pure peasant food, deeply embedded in Tuscan identity.

Serves: 4

Ingredients

• 400g (14 oz) dried cannellini beans, soaked overnight, or 2 x 400g cans, drained
• 60ml (¼ cup) extra virgin olive oil, plus more to finish
• 4 cloves garlic, lightly crushed
• 8 fresh sage leaves
• 300g (10.5 oz) canned San Marzano tomatoes, crushed by hand
• ½ tsp chilli flakes (optional)
• Salt and black pepper
• Water or vegetable stock, as needed

Instructions

1. If using dried beans: boil soaked beans in unsalted water for 50-70 minutes until just tender. Drain, reserving cooking liquid.
2. In a wide, heavy casserole or sauté pan, warm olive oil over medium-low heat. Add garlic and sage. Cook gently until garlic turns pale gold, 3-4 minutes.
3. Add crushed tomatoes and chilli flakes if using. Cook 10 minutes, stirring occasionally, until the sauce darkens slightly.
4. Add drained beans. Stir well to coat. Add 120ml (½ cup) of bean cooking liquid or stock. Simmer uncovered on low heat for 20-25 minutes until the beans absorb the sauce and are very creamy.
5. Season well. Finish with a generous pour of raw olive oil and several grinds of black pepper.

Cook's Notes: The sage is essential and not optional. Use fresh sage — dried does not give the same result. These beans are equally good at room temperature, served alongside grilled sausages or pork ribs.