The Original Tuscan Style Beans All’uccelletto are very simple, perfect for winter evenings to indulge yourselves.
A tasty vegetarian recipe with few simple ingredients starting from cannellini beans and peeled tomatoes usually served as a side dish but can be comfortably served as a main dish due to its richness.
An ancient recipe from the peasant cuisine of Tuscan origins, more precisely from the Florentine area.
Rich in nutrients, beans are a valid alternative to meat so if you are vegetarian or have friends who are, serve this dish and you’ll not only make vegetarians happy.
Below I leave you other traditional bean-based recipes perfect for the winter period and then we go right after the photo to discover how to prepare the Original Tuscan Style Beans All’uccelletto!!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Original Tuscan Style Beans All’uccelletto
- 1 1/2 cups dried cannellini beans
- 1 1/4 cups peeled tomatoes (or tomato pulp)
- 2 cloves garlic
- 1 sprig sage
- 3 tablespoons extra virgin olive oil
- 2 pinches salt
- to taste black pepper
Preparation of Original Tuscan Style Beans All’uccelletto
To prepare the Original Tuscan Style Beans All’uccelletto, first soak the cannellini beans in plenty of cold water overnight.
The next morning, drain the beans, rinse them multiple times, and place them in a large pot with plenty of cold water.
Be sure to add NO salt while cooking the beans.
Cook the beans for 1 hour from the time they start boiling.
If you want to speed up the cooking, you can use a pressure cooker, cooking the beans with 2 fingers of water for 20 minutes from the whistle.
Once the beans are cooked, drain them and set them aside, preserving the cooking water.
In a tall and fairly wide pot, sauté the whole garlic cloves with the sage sprig for a few minutes.
Add the peeled tomatoes, crushing them with the back of a wooden spoon, and let the sauce simmer for at least 15 minutes.
At this point, add the beans, stir to mix everything, then season with salt and pepper.
Remove the garlic cloves and the sage sprig.
Add 2 generous ladles of the bean cooking water to the pot and finish cooking the Beans All’uccelletto over medium heat.
The beans all’uccelletto are ready to serve, perhaps in terracotta casseroles, drizzling with more extra virgin olive oil raw.
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How to Store Original Tuscan Style Beans All’uccelletto
You can store them in the refrigerator in an airtight container for 2 days.
