- 4 lbs. fresh white beans
- 1 lb. tomatoes, peeled, seeded and diced
- 2 cloves garlic
- 4 oz. olive oil
- few sage leaves
How to make Cannellini all’uccelletto:
Pod, wash and boil the beans in salted water. Drain. Brown the garlic In a saucepan in oil, sage and a pinch of pepper. Add the beans, and mix until well coated. Add the tomatoes, cover and let simmer for about 20 mins. Season with salt and pepper.