Fagioli all’uccelletto Recipe

Square image of Fagioli all’uccelletto or Italian Baked Beans served with a pork loin steak and crispy fried sage leaves

Fagioli all’uccelletto Recipe

Us Brits love baked beans, and Fagioli all'uccelletto are an Italian variant of white beans in a tomato sauce. Flavoured with sage and garlic, they are simple to make and taste fantastic!

Course Side Dish

Cuisine Anglo Italian

Diet Vegan, Vegetarian

Keyword Fagioli all’uccelletto, italian baked beans, italian baked cannellini beans, tuscan baked beans

Prep Time 2

Cook Time 40

Total Time 42

Servings Servings

Calories 394kcal

Author Brian Jones

Ingredients

250 g Cooked Cannellini Beans 1½ Cups
2 Garlic Cloves
6 Sage Leaves
200 g Tomato Passata ¾ Cup
50 ml Olive Oil 3 tablespoon + 1 teaspoon
Salt (To taste)
Pepper (To taste)

Instructions

Peel the garlic cloves and bash them with the side of a knife to increase the surface area.
Heat the oil on a medium-low heat in a 15cm or 6" saucepan.
Add the garlic cloves and sage leaves to the pan and cook for 5 minutes. The aim is not to crisp or colour but to flavour the oil.
Add the beans along with the tomato passata and stir to coat.
Have a taste and add salt and pepper as desired.
Cover with a lid and cook on medium-low for 30 minutes.
Remove the lid and reduce to the desired thickness.

Nutrition