Beans All’uccelletto – Toskana

A bean recipe for every taste:

Soak the beans in cold water the night before. When doing so, add at least twice as much water as beans to the baking dish form.

Before cooking, drain the beans, place in a large saucepan of cold water and bring to a brief boil.

Season lightly with salt. Cook for about one and a half hours with the lid on at a low temperature, stirring occasionally. Stir occasionally.

In the meantime, heat a small frying pan with water. Score the tomatoes crosswise and put them one by one into the boiling water. Lift out each one with a skimmer and hold under cold running water.

Remove skin from tomatoes, cut in half, remove seeds with a teaspoon and cut into cubes. Cut garlic into fine slices. Run sage sprigs under running water and dry. Pluck off the leaves.

Drain the cooked beans. Heat half of the olive oil in a large frying pan.

Lightly fry the garlic slices and sage leaves in it. Add the beans and stir well. Season with salt and freshly ground pepper.

Gently fold in the diced tomatoes and continue to simmer for another 15 minutes with the lid on the lowest heat. If necessary, add a little water (not more than 2 tablespoons). Serve on plates and drizzle with the remaining olive oil.

Serve with a side dish of meat B

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