Fagioli All’uccelletto

Haricot Beans

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • To every lb. of beans allow 4 tablespoons of oil and 2 of tomato pulp (sugo di pomodoro)
  • 2 sage leaves, salt and pepper.


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.