"Tuscan recipe of Faggioli all'uccelletto"
Beans are often known as poor man's meat as they're a healthy, nutritious, and affordable substitute for meat. Although many people relate beans with winter recipes such as soups and stews, beans are also delicious in green salads, pasta salads, and grilled meats in the summertime.
Beans are some of the most loved ingredients in Italian cuisine
Italian chefs also use beans in pasta, salads, mashed, & spread on bruschetta toast. Additionally, they are served as a side dish to steaks and sausages. There are various kinds of beans that are grown and used in Italy. Borlotti, Cannellini, and Spagna are among the most commonly used beans in Italy.
In Italian cuisine, cannellini beans are notably popular. They originated in Tuscan kitchens and have become a favorite of all Italians. They are a type of bean that resembles kidney beans in shape.
How To Prepare it?
Canned beans are ready to use after draining and rinsing. For dried Cannellini beans, soak them in plenty of water for at least 5 hours. Boil for 10 minutes and then scoop off any froth. Scoop the froth off again, and add a little salt (the amount is enough before cooking), and simmer with the pan lid on it for 1 – 1½ hours, or until soft.
The recipe step by step
Try this popular cannellini bean recipe, a Tuscan twist of cooked beans packed with pungent garlic, earthy sage, and smooth tomato passata—a wonderfully easy and naturally vegan recipe brimming with rich, comforting flavor.
400 Gr - Dried Cannellini Beans
400 Gr Tomatoes
3 Clove Of Garlic
1 Sprig Sage
100 Ml Extra Virgin Olive Oil (Evo)
Salt & Black Pepper To Taste
Put the beans, previously soaked for one night in cold water and then drained, in a large earthenware pan with plenty of cold water.
Put the pan on the stove and cook over very low heat. Add salt only after cooking.
In an earthenware pot, fry chopped garlic in extra virgin olive oil. Then add the chopped tomatoes and sage.