Beans ‘uccelletto style’ in jar cooking in the microwave, a typical Tuscan recipe that we can now cook in a few minutes. I can say that this is one of the best recipes cooked in a jar and the slow cooking at low temperature makes it really creamy and tasty. The heightened flavor that only jar cooking can provide. Few ingredients, a simple traditional recipe, perfect as a single dish. The dry beans in jar cooking, if you want to know more, here you can find an article on how to cook legumes in jar cooking, we know well that we cannot bring them to cooking, but why not use this technique to preserve precooked cannellini beans for 15 days? I usually cook beans plain in a pressure cooker, then divide them into jars, seasoning them as desired, creating many different recipes ready to be enjoyed, here you can find the article on how to preserve legumes. I find it more practical and faster, and it is a way to save energy as well as reduce waste in the kitchen.
Here I leave you some jar cooking legume recipes and now let’s move on to the beans ‘uccelletto style’ in jar cooking recipe.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Microwave, Jar Cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 235.97 (Kcal)
- Carbohydrates 22.53 (g) of which sugars 1.83 (g)
- Proteins 7.54 (g)
- Fat 13.98 (g) of which saturated 2.20 (g)of which unsaturated 1.36 (g)
- Fibers 6.49 (g)
- Sodium 494.12 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Shopping list for beans ‘uccelletto style’ in a jar
- 7.1 oz canned cannellini beans
- 3.4 oz peeled cherry tomatoes
- 2 leaves sage
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- 1 pinch salt
Tools for the recipe
- 1 Microwave oven
- 1 Jar 500 ml with thick seal
Procedure for jar-cooked beans
Peel the garlic clove and put it in a small glass bowl or another jar. Add the washed, dried, and coarsely chopped sage leaves. Season with the oil and brown for a minute at maximum microwave power. Drain the beans from any liquid and distribute them in the jar, add the browned seasoning and the peeled cherry tomatoes. Salt lightly, considering the saltiness of the beans, and mix. Clean the edges, close, and fasten.
Set the microwave to your tested power, mine is at 600 watts, insert the jar, and start cooking for 6 minutes. At the end, let the closed jar rest for at least 20 minutes, during which time a vacuum will form and cooking will finish.
Once the jar of ‘uccelletto style’ beans has returned to room temperature, it will be ready to be stored in the refrigerator for up to 15 days.To open and enjoy the ‘uccelletto style’ beans, unfasten, place the jar in the microwave, and let it acclimate for 2 minutes on the defrost setting. Then, continue at your tested power for about 3 minutes or until it opens.
Rosella’s advice
The ‘uccelletto style’ beans in jar cooking can be served as an appetizer, serving them in small individual bowls. The original recipe uses cannellini beans, but you can substitute them with borlotti beans. Do not chop the garlic, otherwise its flavor will be amplified. If you’re not particularly fond of sage, leave it whole.
Remember that if you are new to this technique, read the instructions and, if you want, join the Easy Jar Cooking group.
