White Beans with Sage and Tomatoes (Fagioli All'Uccelletto)


It’s amazing how simple ingredients can come together to create such a flavorful dish! The beans are delicious as a main dish, or as a side for meats such as grilled pork. Feel free to add other ingredients like Italian sausage, or my favorite, thinly sliced kale.
1 pound dried Great Northern beans
7 cups beef or chicken stock (or just use water)
5 garlic cloves, chopped
1/2 cup olive oil
1 pound roma tomatoes, peeled and roughly chopped
2 tablespoons chopped fresh sage
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes, to taste +
1 chunk parmesan rind (optional)
Salt and freshly ground black pepper, to taste +
1 Soak the beans overnight in a large pot (or quick-soak by bringing to a boil, removing from heat then soaking for 1 hour.) Drain.

2 Return beans to pot, add stock, and cook until tender, 45-60 minutes. Drain in colander, reserving 2 cups of cooking liquid.

3 Place pot back on heat and add olive oil and garlic. Gently cook garlic until soft, then add beans, reserved liquid, and remaining ingredients. Season with salt and pepper, then simmer mixture for 30 minutes, stirring occasionally.

4 Remove parmesan rind if used, then serve.

servings  use metric
original recipe yield: 6 Servings

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