Cannellini beans in tomato sauce

Cannellini beans in tomato sauce

I had only visited Florence once, more than ten years ago on a school trip. It was one of those places that I had promised myself to visit again because I had good memories of it, so my friend Claudia and I took the opportunity to go there for a day. From Rome it is easy, with an hour and a half by train you have arrived.


In Florence there are so many beautiful things to see, so many rounds to do and surely lots of things to taste 🙂 Also this time I come back with a recipe associated with this mini-trip: cannellini beans in tomato sauce (fagioli all’uccelletto).

Fagioli cannellini

Cannellini beans in tomato sauce is an ancient Tuscan dish, originally from Florence and now widespread throughout the region. This is one of the traditional country recipes, such as ribollita or pappa al pomodoro. We say that all Tuscan cuisine is characterized by these simple dishes with ancient flavors. The dish is simple but full of taste, thanks to the tomatoes that combine wonderfully with cannellini beans and sage.

Fagioli, pomodoro, aglio, salvia

Unfortunately I didn’t have the pleasure of tasting the beans on this Tuscan day, let’s say that having little time available, we only allowed ourselves a quick fast sandwich. So I’ll go back to Florence to taste this recipe? As soon as possible, of course 🙂

4 servings

  • 250g of dried cannellini beans
  • 400g of peeled tomatoes
  • 2 cloves of garlic
  • sage leaves
  • extra virgin olive oil
  • salt
  • pepper

  1. First boil the beans, cook them for at least 50 minutes. When they are ready drain them.
  2. In a pan pour 4 tablespoons of oil, put the crushed cloves of garlic a few sage leaves and sauté.
  3. As soon as the garlic starts to brown, add the beans, season and then add the peeled tomatoes.
  4. Add salt, pepper, and cook over low heat until the beans are well cooked but not overdone.

Se decidete di utilizzare i fagioli in scatola già cotti, preparate il sugo come descritto prima con la differenza che i fagioli vanno aggiunti nel sugo a fine cottura, altrimenti tendono a sciogliersi.

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