Classic Tuscan Bean Stew

Name: Classic Tuscan Bean Stew (Fagioli all’ Uccelletto)
Yield: Serves 6
Cuisine: Italy
Ingredients: salt and pepper; 1 lb (450 g) canned tomatoes, de-seeded and chopped; 3¼ lb (1.5 kg) dried haricot, kidney, cannellini or butter beans, soaked overnight in cold water, or canned beans, drained; 2 cloves garlic, peeled; 4 fresh sage leaves or ¼ teaspoon dried sage; 3½ fl oz (100 ml) best-quality Tuscan olive oil

Fagioli all’ Uccelletto

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

The Tuscans have been famous as bean eaters for centuries and many recipes for cooking these delicious pulses have originated from the region. The dishes do require fresh beans for the best results, but I think the dried variety works rather well too. This dish is excellent both as an antipasto and an accompaniment.

Ingredients

3¼ lb (1.5 kg) dried haricot, kidney, cannellini or butter beans, soaked overnight in cold water, or can

Method

If using dried beans, drain them and rinse thoroughly in cold water. Put them in a saucepan and cover with fresh cold water. Bring to the boil, boil fast for 5 minutes, drain, rinse and return to the pan. Cover again with fresh cold water, return to the boil and simmer for about 1 hour or until tender - the cooking time will vary according to the type of bean.

Heat the oil in another pa