Fagioli all’Uccelletto

White Bean Ragout

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This ragout is the ideal accompaniment for leg of lamb, lamb chops, and broiled chicken; it could even be a meal in itself if you add sausage and pancetta. If you thin the mixture with some broth, you will have a wonderful bean soup. Add some cooked pasta shells and you have pasta e fagioli.


  • 1 cup dried white beans
  • 3 tablespoons olive oil
  • 1 large


Soak the beans overnight in cold water and drain. Cover the beans with fresh cold water in a medium saucepan. Simmer covered until tender but not mushy, 45 to 60 minutes. Drain, reserving the cooking liquid. (Do not cook them al dente, but it is better to err on the side of too firm than too soft as they will cook a little longer in the ragout.)

Heat the oil in a medium sauté pan