Tuscan Beans in Tomato and Sage

Ingredients

• 500 g Cannellini beans
• 250 g Tomato passata
• 2 cloves Garlic
• 8 leaves Sage
• 4 tbsp Extra-virgin olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Steps

1. If using dried beans, soak them in cold water for at least 12 hours, then boil them in unsalted water with a few sage leaves until tender but still intact, about 1 hour and a half.
2. Drain, reserving a little of the cooking water.
3. If using canned cannellini beans, drain and rinse them.
4. In a wide, shallow pan, heat the extra-virgin olive oil over medium-low heat, add the lightly crushed but whole garlic cloves and the sage leaves, and let them flavor the oil gently without browning the garlic, about 2 minutes.
5. Add the tomato passata, season with salt and pepper, and stir.
6. Let the sauce simmer over low heat for about 10 minutes, until it thickens slightly and loses its sharp taste.
7. Add the drained beans and stir gently so as not to break them.
8. If the sauce is too dry, add a small ladle of the reserved cooking water.
9. Continue cooking over low heat for about 15 minutes, stirring gently from time to time, until the beans have absorbed the flavor of the sauce and the whole is thick and creamy.
10. Adjust the salt and pepper, remove the garlic if you prefer a milder flavor, and serve the fagioli all'uccelletto piping hot, with a drizzle of raw olive oil.

Tips

• Sage is the soul of this dish: use it fresh and don't skimp, but avoid burning it so it doesn't turn bitter.
• Don't stir too vigorously: cannellini beans break easily and the dish should keep the beans whole and creamy.
• Fagioli all'uccelletto are excellent even lukewarm and pair perfectly with grilled sausages or roast pork loin.