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Tuscan-Style Beans

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Tuscan-Style Beans are also called Fagioli All’Uccelletto. Tender beans in a flavorful sauce made with tomatoes, sage and Italian sausage.

Ingredients

Units Scale
  • 1 pound dry cranberry or Roma beans (Roma beans were available in our local market)

Cooking liquid

  • 1 medium onion, peeled and quartered
  • 2 whole cloves pressed into onion
  • 2 large sage leaves
  • 3 medium whole garlic cloves smashed (1 ounce)
  • 3 quarts water

Remaining ingredients

  • 1/4 cup good quality extra virgin olive oil
  • 1/2 pound Italian sweet sausage links, cut into one-inch slices
  • 4 medium to large garlic cloves sliced thick (1 1/2 ounces)
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons vermouth or any white wine
  • 1/2 cup cooking liquid from beans
  • 1 28-ounce can whole San Marzano tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Place dry beans in a large bowl and cover with a gallon of water and soak overnight at room temperature.
  2. The next day drain and rinse.
  3. In a large pot, place soaked beans, the quartered onion with the two cloves attached, the two sage leaves, the smashed garlic and the three quarts of water.
  4. Bring to a boil, lower to a simmer and simmer uncovered for 45-60 minutes or until the beans soft and tender.
  5. Reserve ½ cup of cooking liquid and discard remainder along with the sage leaves, garlic and the quartered onion. Leave beans off heat until needed.
  6. In a heavy bottomed pot or Dutch oven, heat olive oil over medium heat and sauté sausage, garlic and sage until sausage slices have browned, about five minutes. Add vermouth and cook to evaporate.
  7. Add cooked beans and the ½ cup of bean liquid. Stir to combine.
  8. Crush tomatoes by hand into the bean mixture then pour in the tomato liquid and add the tomato paste, salt and pepper.
  9. Stir and cook over medium heat for about ten minutes until creamy.
  10. Note: We found that these beans picked up more flavor the following day when reheated.

Notes

Note: The prep time listed does not include the overnight soaking time required for this recipe.

Also note: Dry beans DO have an expiration date. Make sure the date has not expired or they will not cook up tender.

Find it online: https://www.afamilyfeast.com/tuscan-style-beans/