Cannellini beans in tomato sauce (cannellini all’uccelletto)
This traditional Tuscan dish is very simple to prepare. Think of it as Italy’s version of baked beans.
SERVES 4 PREP 10 MINS, PLUS SOAKING TIME COOK 50 MINS
✱ 250g dried cannellini beans, soaked overnight in cold water
✱ 2tbsp extra virgin olive oil, plus an extra drizzle
✱ 8 sage leaves
✱ 1 garlic clove, finely sliced
✱ ½ red chilli, finely chopped (optional)
✱ 250ml tomato passata
✱ 4 slices of rustic bread
1 Drain and rinse the soaked beans, then place in a saucepan with plenty of cold water, bring to the boil and cook until tender, about 40–50 mins – check the cooking time on the packet. Drain, reserving about 100ml of the cooking water.
2 Heat the olive oil in a heavy-based saucepan, add four of the 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.
3 Add the tomato passata and the reserved bean cooking water (if you are using canned beans, add the can juice plus 50ml water) and some salt to taste, then reduce the heat, partially cover with a lid and simmer for 20 mins.
4 Add the cannellini beans and simmer for a further 5 mins until heated through.
5 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.
Per serving: 412 cals, 13g fat,
2g sat fat, 48g carbs