Fagioli all’Uccelletto

Tuscan Cannellini Beans with Tomato and Sage

In Tuscany, cannellini beans are much more than a humble pantry ingredient.

Served hot and generously seasoned, they become one of the region’s most comforting side dishes, often accompanying grilled or roasted meat—including, sometimes, an enormous and juicy bistecca alla Fiorentina.

This Tuscan cannellini bean recipe combines white beans with tomato, garlic, sage, extra-virgin olive oil, salt, and pepper.

Simple ingredients, very little work, and an unmistakably Tuscan result.

cannellini beans recipe

What Are Fagioli all’Uccelletto?

These Tuscan white beans are called fagioli all’uccelletto.

One traditional explanation for the name is that the beans are seasoned with sage and garlic, aromas once commonly used when cooking small birds.

There are no birds in the recipe, despite the curious name—only cannellini beans slowly simmered with tomato and sage until creamy and deeply flavourful.

cannellini beans Tuscan recipe

A Quick Version with Canned Cannellini Beans

Traditionally prepared beans may require soaking and a long cooking time.

This is the quick version I make with canned cannellini beans. It comes together in about thirty minutes, making it particularly useful when you want a warm Tuscan side dish without planning it the day before.

The tomato and cooking liquid gradually thicken, while the cannellini beans absorb the aroma of the sage and garlic.

How to Serve Tuscan Cannellini Beans

Serve fagioli all’uccelletto hot as a side dish for grilled or roasted meat.

They are also substantial enough to become a simple meal with toasted bread and a drizzle of extra-virgin olive oil.

cannellini beans recipe_authentic Italian recipes by Gourmet Project
Print

Tuscan cannellini beans

Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1 can cannellini beans white beans
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove
  • 3-4 sage leaves
  • 5,3 oz tomato puree 150 gr
  • salt & pepper

Instructions

  1. Peel and crush the garlic clove with the blade of a big knife.

  2. Heat olive oil in a frying pan, medium heat. Add the garlic clove and the sage leaves.

  3. Meanwhile, drain and rinse the cannellini beans.

  4. Once the garlic has browned, remove it and add the beans. Season them with a pinch of salt and 2-3 pinches of pepper and mix well.

  5. Wait a couple of minutes, add the tomato puree and a cup of water, stir and cover.

  6. Let simmer over low heat for about 15 minutes. Add water if necessary.

  7. Serve hot.

Enjoy your fagioli all’uccelletto!

Claudia​