Beans all’uccelletto quick recipe, a side dish simple and tasty, featuring cannellini beans cooked with tomato. If you want to enrich it, you can also add sausage. As an alternative to cannellini beans, you can use borlotti beans. I also recommend this simple side dish BEANS AND ONIONS. The original recipe is Tuscan, and like all traditional recipes, each family has its version passed down through generations, with its secret ingredient that is never missing from the recipe. I prepare them by soaking the cannellini beans overnight, but if you’re in a hurry, you can use canned beans. Now let’s see how to prepare beans all’uccelletto, and if you try them, let me know. Barbara
I recommend trying these recipes with beans as well:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.5 cups dried cannellini beans
- 1.75 cups tomato pulp
- 1 clove garlic
- 3 leaves sage
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
How to make beans all’uccelletto quick recipe
Let’s start preparing the beans all’uccelletto, soak the dried cannellini beans in cold water overnight.
After soaking, drain them, pour them into a pot, cover with cold water, and cook for about 30 minutes. Cooking time may vary, so check for doneness before draining. Once cooked, drain them.
Pour some extra virgin olive oil into a pot, add the garlic clove and sage leaves, let it infuse, then add the tomato pulp and cook for 10 minutes.
Add the cannellini beans, season with salt and pepper, and cook for 10 minutes. If you like, you can add chili or pieces of sausage.
Serve the beans all’uccelletto hot, perhaps with slices of toasted bread.
