Fagioli cannellini all’uccelletto

Cannellini beans cooked in tomato

Preparation info

    • Difficulty


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By Tessa Kiros

Published 2003

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  • 500 g (1 lb 2 oz) fresh or dried cannellini beans (soaked overnight in cold water if dried)


Follow the method above and cook the beans for about 40 minutes if fresh and 1½ hours for dried beans. Test to see if they are soft, if not, cook longer.

Meanwhile, in a separate large saucepan, heat the olive oil and add the sage leaves and garlic. As soon as it starts to sizzle, add the tomato and the chilli. Season with salt and pepper and simmer for about 10 minutes. Drain the canne