📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with this quintessential 'Contorno' that celebrates the humble bean. Traditionally named 'little bird style' because it uses the same aromatics—garlic and sage—typically used to roast game, this dish transforms creamy Cannellini beans into a rich, velvet-textured masterpiece. It is a soul-warming comfort food that balances the brightness of sun-ripened tomatoes with the earthy, woodsy punch of fresh sage and premium extra virgin olive oil.
🥗 Ingredients
The Beans
- 500 grams Dried Cannellini Beans (soaked overnight and simmered until tender, or 3 cans of high-quality organic beans)
- 1/2 cup Bean Cooking Liquid (reserved from the pot or the can)
The Aromatics and Sauce
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality Tuscan oil if possible)
- 3 pieces Garlic Cloves (peeled and lightly smashed but kept whole)
- 10-12 pieces Fresh Sage Leaves (whole leaves)
- 400 grams Peeled Plum Tomatoes (San Marzano variety, crushed by hand)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
- 1 pinch Red Chili Flakes (optional, for a subtle heat)
Seasoning and Finishing
- to taste Sea Salt (fine grain)
- to taste Black Pepper (freshly cracked)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
If using dried beans, ensure they have been soaked for at least 8 hours and simmered in salted water with a bay leaf until tender. Drain them, but crucially, reserve at least 1/2 cup of the starchy cooking liquid.
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2
In a wide, heavy-bottomed skillet or a traditional terracotta pot, add the extra virgin olive oil over medium-low heat.
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3
Add the smashed garlic cloves and the fresh sage leaves to the oil. Sauté gently for 3-4 minutes, allowing the oil to become deeply infused with the aromatics without browning the garlic too quickly.
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4
Once the garlic is golden and the sage is slightly crisp, stir in the tomato paste. Cook for 1-2 minutes until it turns a deep rust color.
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5
Add the hand-crushed plum tomatoes and their juices into the pan. Stir well to combine with the infused oil.
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6
Season the tomato base with a pinch of salt, freshly cracked black pepper, and the red chili flakes if using.
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7
Simmer the sauce uncovered for about 10-15 minutes on medium-low heat until it begins to thicken and the oil starts to separate from the tomatoes.
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8
Gently fold the cooked Cannellini beans into the tomato sauce. Be careful not to break the beans; you want them to remain whole and elegant.
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9
Pour in the reserved bean cooking liquid. This contains starches that will create a silky, emulsified sauce rather than a watery one.
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10
Reduce the heat to low and let the dish simmer together for another 15-20 minutes. The beans should absorb the flavors of the sage and garlic.
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11
Check the consistency; the sauce should be thick enough to coat the back of a spoon. If it is too thick, add a splash more water; if too thin, simmer for a few minutes more.
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12
Taste and adjust the seasoning with salt and pepper. Remove the whole garlic cloves if you prefer a smoother eating experience.
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13
Remove from heat and let the dish rest for 5 minutes before serving. This allows the flavors to settle and the texture to become even creamier.
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14
Drizzle with a final flourish of fresh extra virgin olive oil and a sprinkle of chopped parsley just before bringing to the table.
💡 Chef's Tips
For the best results, use dried beans rather than canned; the texture is significantly creamier and the skins are more tender. Do not skimp on the sage; it is the soul of this dish and provides the characteristic 'little bird' aroma. If you find the tomatoes are too acidic, add a tiny pinch of sugar to balance the sauce. Avoid over-stirring the beans once they are in the pan to prevent them from turning into a mash. This dish actually tastes better the next day, so feel free to make a large batch and reheat it gently.
🍽️ Serving Suggestions
Serve alongside grilled Tuscan sausages (Salsiccia) for a traditional hearty meal. Pair with a thick slice of toasted, unsalted Tuscan bread (Pane Toscano) rubbed with a raw garlic clove. Excellent as a side dish for Bistecca alla Fiorentina or any grilled red meat. Enjoy with a glass of medium-bodied red wine, such as a Chianti Classico or a Rosso di Montalcino. Serve at room temperature as part of an antipasto spread during warmer months.