Fagioli all’Uccelletto – Tuscan Baked Beans Recipe
This fagioli all’uccelletto recipe – a Tuscan take on baked beans – is packed with punchy garlic, earthy sage and silky tomato passata. A wonderfully simple and naturally vegan dish that...
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Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Colander
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
Ingredients
- 150g of cannellini beans, soaked in salted cold water overnight
- 1 bulb of garlic, cut in half horizontally
- 1 sprig of sage
- 1/2 onion
- 100ml of extra virgin olive oil
- 6 garlic cloves, minced
- 2 sprigs of sage, leaves picked and finely chopped
- 300ml of passata
- salt
- pepper
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