The beans all’uccelletto with sausages are one of the most representative dishes of the Tuscan peasant tradition, a perfect example of how regional cuisine can transform simple ingredients into extraordinarily flavorful preparations.
According to the famous Pellegrino Artusi, the name “all’uccelletto” would come from the aromas used to prepare these beans, in particular garlic and sage, the same traditionally used to cook small spit-roasted birds, another typical Tuscan dish. Other interpretations instead refer to a similarity in taste: the presence of sage would give the beans a flavor akin to game dishes, recalling the beans that once accompanied small game during the hunting season.
The addition of sausages to the beans all’uccelletto transforms them from a simple side dish into a true one-dish meal, perfect to accompany with unsalted Tuscan bread and a drizzle of quality extra virgin olive oil.
The beans used for this preparation are cannellini, either dried (to be soaked and then boiled) or pre-cooked, as I used here.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 600 g cannellini beans
- 2 cloves garlic
- 3 leaves sage
- 2 tablespoons tomato paste
- 400 ml tomato purée (passata)
- 6 sausages (Tuscan (about 1 lb / 450 g))
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper (ground)
Tools
- 1 Enameled cast-iron pot
- 1 Wooden spoon
Steps
The preparation of beans all’uccelletto with sausages is very simple and quite quick, especially if you use pre-cooked beans.
If you prefer dried cannellini, you will need to soak them in cold water for at least 8–12 hours, ideally the night before, and then cook them. Dry bean cooking takes about an hour, making the overall preparation time of the recipe considerably longer.
First, in a pan, heat a drizzle of extra virgin olive oil and lightly brown two garlic cloves and a few sage leaves.
When the garlic begins to sizzle and release its aroma, add the already cooked beans (if using canned/pre-cooked ones, rinse them well under running water). Let them absorb the flavors in the soffritto for a few minutes before removing the garlic and adding the tomato paste and the tomato purée.
Meanwhile, prepare the sausages, taking care to prick them before adding them to the pot so they release their fat during cooking, which will further enrich the flavor of the dish.
At this point add a little water until beans and sausages are just covered, season with salt, cover with a lid left slightly ajar and cook for 30–40 minutes over low heat.
At the end of cooking, adjust salt and pepper and serve the beans all’uccelletto very hot, finishing each plate with a drizzle of raw extra virgin olive oil.
Storage
Once completely cooled, transfer to an airtight container and store in the fridge for 2–3 days. When reheating, add a splash of water or broth to restore creaminess.
FAQ (Questions & Answers)
What is the secret to perfect beans all’uccelletto?
Slow cooking and the use of a few quality ingredients, in particular fresh sage and a good extra virgin olive oil.
Can they be made without tomato?
The traditional version includes tomato, but there are white variants, although they are less common.
What type of bread pairs well?
Unsalted Tuscan bread is the ideal pairing, perfect for soaking up the sauce.
Can I use beans other than cannellini?
Yes, although cannellini are the most suitable, you can use borlotti or other white beans, bearing in mind that the flavor and texture will change slightly.
Can beans all’uccelletto be made without sausages?
Of course, the version without sausages is the more traditional one and is often served as a side dish.
How to make beans all’uccelletto creamier?
You can mash a small portion of the beans during cooking to achieve a thicker, more enveloping texture.
Can they be cooked in a pressure cooker?
Yes, especially if you use dried beans: it significantly reduces cooking time while keeping flavors intact.
Are beans all’uccelletto spicy?
No, the traditional recipe is not spicy, but you can add chili pepper to taste.
