Fagioli All’uccelletto

Name: Fagioli All’uccelletto (Haricot Beans)
Cuisine: Italy
Ingredients: 2 sage leaves, salt and pepper.; 2 sage leaves, salt and pepper.; To every lb. of beans allow 4 tablespoons of oil and 2 of tomato pulp (sugo di pomodoro); To every lb. of beans allow 4 tablespoons of oil and 2 of tomato pulp (sugo di pomodoro); To every lb. of beans allow 4 tablespoons of oil and 2 of tomato pulp (sugo di pomodoro); 2 sage leaves, salt and pepper.

Haricot Beans

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

To every lb. of beans allow 4 tablespoons of oil and 2 of tomato pulp (sugo di pomodoro)<

Europe
Italy
Main course
Gluten-free
Vegan

Method

The beans should be boiled in salted water till tender. Drain thoroughly. Put the oil and the sage leaves in a saucepan and, when the oil is very hot, add the beans and season with salt and pepper. Cook till the beans have absorbed the oil, stirring occasionally. Then add the tomato pulp and, when well mixed with the beans, serve on a hot dish.