Photograph of the finished Fagioli all'uccelletto

Italy · Đậu trắng om cà chua lá xô thơm

Fagioli all'uccelletto

40 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White beans White beans 12.7 oz
  • Photograph of Canned tomatoes Canned tomatoes 14.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Sage leaves Sage leaves 0.4 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Soak white beans overnight, then boil for 45 minutes until tender; if using canned beans, rinse them thoroughly.
  2. 2 Sauté crushed garlic and sage leaves in olive oil for 2 minutes to release their aroma.
  3. 3 Add the crushed canned tomatoes, season with salt and pepper, and simmer for 10 minutes.
  4. 4 Add the beans and simmer for 15 minutes until they absorb the sauce and the sauce thickens.
  5. 5 Drizzle with extra olive oil and serve hot with toasted bread.

With an appliance

  • Pressure cooker 30 min

    Replace the boiling step in step 1: cook the white beans under high pressure for 12 minutes, then release the pressure naturally for 10 minutes; in step 4, continue simmering with the lid open in the tomato sauce for 15 minutes until the sauce thickens.

Start cooking