Beans with tomato sauce
Beans with tomato sauce are a traditional vegetarian side dish of the Tuscan cuisine and can also be a main course by adding sausages. In the past it was served as a complement to game dishes by using the same aromas used to season fowl. That’s why they are called “all’uccelletta” as “uccello” is the Italian for bird.
- 400 grs beans
- 10 sage leaves
- extra virgin olive oil
- 300 grs ripe tomatoes
- 2 cloves of garlic
- Soak cannellini beans in water for 12 hours (if you use dried beans).
- Boil them.
- Cut every clove of garlic into 4 pieces and brown in olive oil, adding sage, diced tomatoes and salt. Cook for 5 minutes.
- Then add beans with a bit of cooking water and boil for twenty minutes, until liquid is completely evaporated.
- Serve hot with a drizzle of olive oil and sprinkle with ground pepper.