Tuscan Fagioli all'uccelletto - White Beans in Tomato and Sage
The name means "in the manner of small birds", because the beans are seasoned with sage and garlic just as spit-roasted songbirds once were. Five ingredients, one pan - in Tuscany what elsewhere would be a side dish takes the lead.
Why this dish is good for you
Seven milligrams of iron a portion from the white beans, with the tomato in the same pan supplying the vitamin C that uptake depends on. White beans are among the most potassium-rich foods there are - which matters to anyone watching their blood pressure.
Ingredients
- White beans(weighed dry, soaked overnight)250 g
- Tomatoes(peeled and diced, or tinned)400 g
- Olive oil35 g
- Garlic(whole cloves, simply crushed)15 g
- Salt(only at the end)4 g
- Sage(eight to ten fresh leaves)3 g
Method
- 1
Soak the beans overnight, drain and simmer in fresh unsalted water for 60 to 75 minutes until soft. Keep the cooking water.
- 2
Put the olive oil into a cold pan with the crushed garlic cloves and sage leaves and warm it slowly over low heat until fragrant. The garlic must not brown.
- 3
Add the tomatoes and reduce uncovered for 15 minutes.
- 4
Add the beans with a ladle of their cooking water and simmer gently for another 15 minutes until the sauce coats them.
- 5
Only now add the salt. The garlic cloves can stay in the pan - by now they are soft and mild.
- 6
Serve lukewarm with bread to soak up the sauce.
🧄 Warum der Knoblauch kalt aufgesetzt wird
In cold oil the aromatics dissolve slowly and completely while the clove softens. Dropped into hot oil it browns on the outside within seconds and turns bitter before the inside has given up anything. The same trick works with chilli and rosemary.
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