CANNELLINI ALL’UCCELLETTO

CANNELLINI BEANS IN TOMATO SAUCE

This traditional Tuscan dish is simple and quick to prepare. It makes a lovely side or main course dish.

It’s Italy’s healthier version of baked beans. In fact, it is also delicious served on toasted bread, but please make it rustic bread! To save time, you can use

2 x 400g tins of cannellini beans instead of the dried, if you prefer.

SERVES 4

250g dried cannellini beans, soaked in plenty of cold water overnight

2 tbsp extra virgin olive oil, plus an extra good drizzle 8 sage leaves

1 garlic clove, finely sliced ½ red chilli, finely chopped (optional)

250ml tomato passata 4 slices of rustic bread sea salt

Drain and rinse the soaked cannellini beans, then place in a saucepan with plenty of cold water, bring to the boil and cook until tender, 40-50 minutes – check the cooking time on your bean packet. Drain, reserving about 100ml of the cooking water. (If using canned, skip this stage.)

Heat the olive oil in a heavy-based saucepan, add four sage leaves and fry over a medium heat for a minute or so until crispy, then add the garlic and chilli and sweat for a minute. Add the tomato passata and the reserved bean cooking water (if you are using canned beans, add the can juice plus 3½ tablespoons water) and some salt to taste, then reduce the heat, partially cover with a lid and simmer for 20 minutes.

Add the cannellini beans and simmer for a further 5 minutes until heated through.

Just before the end of the cooking time, toast the bread slices. Heat a good drizzle of olive oil in a small frying pan, add the remaining sage leaves and fry over a medium heat for a minute or so until crispy.

Divide the bean mixture between individual bowls, top with the crispy sage and a drizzle of the sage-infused olive oil and serve with the toasted rustic bread.