When I think of the dishes that most remind me of home cooking, Tuscan beans all’uccelletto are undoubtedly at the top of the list. It’s not just for their flavor, but for the emotions they evoke. This is one of those recipes my grandmother, born and raised in Florence, made with love. The aroma filled the house, and every time I cook them, it feels like going back in time, with her teaching us the typical dishes of her hometown.
They are a traditional dish named for the use of sage: an ingredient usually found in Tuscan recipes with game. However, over time, the use of these aromas has spread to bean-based dishes, an essential food for Tuscan families due to its availability and versatility.
The secret to this recipe is simplicity: few, but quality ingredients were all that were needed to create a dish that spoke of tradition and home. The key to achieving perfect beans all’uccelletto is gentle cooking. The beans soak up the flavors of the sage, garlic, and tomato, becoming soft and creamy. The result is an extraordinary dish capable of warming the heart in any season.
My grandmother loved to serve them as a side dish with sausages, or even alone, with a slice of toasted homemade bread and a drizzle of olive oil, perfect for soaking up the thick and flavorful sauce that the beans release during cooking.
You can prepare this side dish with either dried beans or canned beans (in this case, the cooking time will be halved). In the recipe, I illustrate both methods.
And don’t miss these other delicious bean-based recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 384.90 (Kcal)
- Carbohydrates 37.87 (g) of which sugars 3.38 (g)
- Proteins 14.14 (g)
- Fat 21.53 (g) of which saturated 3.45 (g)of which unsaturated 1.87 (g)
- Fibers 10.41 (g)
- Sodium 500.84 (mg)
Indicative values for a portion of 122 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
Ingredients for Tuscan Beans all’uccelletto
- 1 can white beans (cannellini)
- 3 leaves sage
- 1 can peeled tomatoes
- 1 clove garlic
- cup extra virgin olive oil
- 2 pinches salt
- 1 pinch pepper
Preparation of Tuscan Beans all’uccelletto with Canned Beans
Heat the oil in a pan, add the garlic, sage leaves, and still warm beans, stirring well. Continue cooking for 5 minutes.
Add the tomatoes passed through a sieve, salt, pepper, and let it simmer for 15 minutes with the lid on.
Serve hot.
How to prepare beans all’uccelletto with dried beans
Soak 300 grams of dried beans in warm water for 12 hours.
Put the beans in a pot with cold water, bring to a boil, and simmer over low heat for about an hour.
Proceed with cooking as per the recipe.
Storage
Beans all’uccelletto keep in the fridge for 2-3 days, sealed in an airtight container.
FAQ
Which beans are best for this recipe?
Cannellini beans are the traditional choice for Tuscan beans all’uccelletto. Their soft texture and delicate flavor pair perfectly with the aromas of sage and garlic.
Can I use canned beans?
Of course. I recommend draining and rinsing them well to remove the canning liquid. The result will be less creamy than with dried beans, but still delicious.
Can I prepare beans all’uccelletto in advance?
This dish is very suitable for preparing in advance. In fact, beans all’uccelletto are even more flavorful the next day, when all the aromas have melded well.
