Fagioli all'uccelletto - a typical dish from Tuscany made of beans cooked in a delicious tomato and sage sauce.
300gms– 10.5 oz. beansI used fresh borlotti, but you can use white beans and/or dry beans
200gms– 7 oz. tinned tomatoes
2tbspextra virgin olive oilplus more to serve
Salt and Pepper to taste
Wash the beans and cook them in salty boiling water until cooked through but still firm (if you over cook them, they will break). If you are using dry beans, make sure to put them in water the night before you want to cook them. When the beans are ready, strain them and keep them aside. NOTE: keep the cooking liquid as you will be using some of it later.
Now sauté the garlic and sage in the extra virgin olive oil for a couple of minutes. Then add the diced tomatoes and cook the sauce for about 10 minutes.
Add the cooked beans to the sauce, stir and season with salt and pepper to taste. Cook for about 15 to 20 minutes adding 1 or 2 ladles of the beans cooking liquid.
Serve warm with some toasted crusty bread and a generous drizzle of extra virgin olive oil.