- 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 Beans 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.
Regional Recipe from Tuscany
Especially in the Florence area.