The beans should be creamy inside before they meet the tomato. Stir gently at the end: a little starch thickens the sauce, while most of the beans keep their shape.
Fagioli all’uccelletto
Prep 10 min · Cook 2 hr 30 min · Rest 10 min · Serves 6 · Difficulty Easy
Method
Sort and rinse the dry beans. Put them in a heavy saucepan with 2 liters of cold water, two garlic cloves in their skins, four sage leaves, the peppercorns and 30 ml of the oil. Bring to a boil, then lower the heat to a gentle simmer.Sort and rinse the dry beans. Put them in a heavy saucepan with 8½ cups of cold water, two garlic cloves in their skins, four sage leaves, the peppercorns and 2 tbsp of the oil. Bring to a boil, then lower the heat to a gentle simmer.
Cook the beans for about 2 hours, partly covered, until the centers are creamy and the skins are tender. Keep the beans submerged, adding hot water if needed. The time depends on the beans; follow any preparation instructions on the package and use tenderness as the final test.Cook the beans for about 2 hours, partly covered, until the centers are creamy and the skins are tender. Keep the beans submerged, adding hot water if needed. The time depends on the beans; follow any preparation instructions on the package and use tenderness as the final test.
Salt the cooked beans lightly, take them off the heat and leave them in their liquid for 10 minutes. Remove the garlic, sage and peppercorns. Reserve a mug of cooking liquid, then drain the beans.Salt the cooked beans lightly, take them off the heat and leave them in their liquid for 10 minutes. Remove the garlic, sage and peppercorns. Reserve a mug of cooking liquid, then drain the beans.
While the beans finish cooking, warm the remaining 75 ml oil in a wide casserole. Lightly crush the two remaining unpeeled garlic cloves and add them with the four remaining sage leaves. Let them sizzle gently for 3 minutes, without darkening the garlic. Add the tomatoes, salt lightly and grind in a little pepper.While the beans finish cooking, warm the remaining ⅓ cup oil in a wide casserole. Lightly crush the two remaining unpeeled garlic cloves and add them with the four remaining sage leaves. Let them sizzle gently for 3 minutes, without darkening the garlic. Add the tomatoes, salt lightly and grind in a little pepper.
Simmer the tomato sauce for about 20 minutes, stirring occasionally, until it is thick rather than watery. Add the drained beans and cook gently for 15 minutes, folding them through the sauce with a wooden spoon. If the pan becomes dry, add reserved bean liquid a spoonful at a time.Simmer the tomato sauce for about 20 minutes, stirring occasionally, until it is thick rather than watery. Add the drained beans and cook gently for 15 minutes, folding them through the sauce with a wooden spoon. If the pan becomes dry, add reserved bean liquid a spoonful at a time.
Remove the garlic skins and cloves before serving. Taste for salt and pepper. Serve the beans warm, coated in the thick sauce rather than sitting in a thin broth.Remove the garlic skins and cloves before serving. Taste for salt and pepper. Serve the beans warm, coated in the thick sauce rather than sitting in a thin broth.
