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Cannellini all'uccelletto
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Simplify and enhance your cooking routine with this Tuscan Uccelletto dish, a versatile and healthy meal resembling a tasty twist on baked beans. For a time-saving option, opt for canned cannellini beans. Enjoy on rustic bread for a delightful meal.
Ingredients:
  • 250 g (9oz) dried cannellini beans soaked in plenty of cold water overnight
  • 2 tbsp extra virgin olive oil plus an extra good drizzle
  • 8 sage leaves
  • 1 garlic clove finely sliced
  • ½ red chilli finely chopped (optional)
  • 250 ml (9fl oz) tomato passata
  • 4 slices of rustic bread
  • sea salt
Instructions:
  • Drain and rinse the soaked cannellini beans, then cook in a saucepan with cold water until tender, about 40-50 minutes. Reserve 100ml (3½ fl oz) of the cooking water. In a heavy-based saucepan, heat olive oil, fry four sage leaves until crispy, then add garlic and chilli and cook for a minute. Stir in tomato passata, reserved bean cooking water (if using canned beans, add can juice plus 50ml/3½ tbsp water) and salt. Simmer partially covered for 20 minutes. Add the cannellini beans and simmer for 5 more minutes. If using canned beans, add their liquid too. Toast the bread slices. In a small frying pan, fry remaining sage leaves until crispy in olive oil. Divide the bean mixture into bowls, top with crispy sage, drizzle with sage-infused olive oil, and serve with toasted rustic bread.

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