Fagioli All’uccelletto

Stewed Beans


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Tuscans love their beans, and this recipe is a real classic, one you will find all year all over the region, but especially in and around Florence. Delicious hot or cold, this recipe can be served on its own or as part of another dish, for example on top of toasted bread as crostini or alongside meat or fish dishes. It is a very adaptable bean dish that can be made with canned or dried beans, or fresh beans when they are in season. If using dried beans, soak them overnight in cold water, boil hard in fresh water for 5 minutes, then rinse and use as fresh. Sometimes fagioli all’uccelletto is made with rosemary instead of sage, though the sage gives a more subtle flavour.


  • 45-60 ml/3-4 tbsp olive oil
  • 3 cloves garlic, crushed
  • 2 or 3 leaves fresh sage
  • 400 g/14 oz can cannellini beans, drained
  • 200 g/7 oz canned tomatoes, strained
  • sea salt and ground black pepper


  1. Put the oil in a pan and gently fry the garlic and sage.

  2. When the oil is golden brown, add the beans and season with a pinch of ground black pepper.

  3. Stir the mixture together thoroughly, then add the strained tomatoes. Simmer gently for a further 20 minutes.

  4. Check and adjust the seasoning to taste, then serve.