📝 About This Recipe
A cornerstone of Florentine 'cucina povera,' this rustic masterpiece transforms humble white beans into a luxurious, aromatic experience. The name translates to 'beans in the style of little birds,' a nod to the traditional use of garlic and sage typically reserved for roasting wild game. It is a comforting, soul-warming dish where creamy beans simmer in a rich, olive-oil-emulsified tomato sauce that begs for a crusty piece of bread.
🥗 Ingredients
The Beans
- 3 cups Cannellini beans (cooked until tender; or two 15oz cans, rinsed and drained)
- 1/2 cup Bean cooking liquid (reserved from the pot or use low-sodium vegetable broth)
Aromatics & Sauce
- 4 tablespoons Extra virgin olive oil (use high-quality Tuscan oil if possible)
- 4 pieces Garlic cloves (peeled and lightly smashed)
- 10-12 pieces Fresh sage leaves (whole)
- 14 ounces Whole peeled tomatoes (San Marzano variety, crushed by hand)
- 1 tablespoon Tomato paste (for depth of color)
- 1/4 teaspoon Red chili flakes (optional, for a subtle heat)
Seasoning & Finish
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place a wide, heavy-bottomed skillet or earthenware pot over medium-low heat and add the extra virgin olive oil.
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2
Add the smashed garlic cloves and the whole sage leaves to the cold oil. Allow them to heat up gradually to infuse the oil with their fragrance without burning.
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3
Sauté the aromatics for about 3-4 minutes until the garlic is golden and the sage is slightly crisp and translucent.
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4
If using chili flakes, stir them in now for 30 seconds to release their oils.
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5
Stir in the tomato paste and cook for 1-2 minutes until it turns a deep brick red, which caramelizes the sugars and removes the raw metallic taste.
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6
Add the hand-crushed San Marzano tomatoes and their juices to the pan. Season with a pinch of salt and pepper.
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7
Simmer the tomato sauce uncovered for 10-15 minutes, stirring occasionally, until it has thickened and the oil begins to separate from the sauce.
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8
Gently fold in the cooked cannellini beans, being careful not to smash them; you want them to remain whole and plump.
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9
Pour in the reserved bean liquid or broth. This provides the starch necessary to create a silky, cohesive sauce.
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10
Reduce the heat to low and let the beans simmer gently in the sauce for another 15 minutes. The flavors should marry and the liquid should reduce to a creamy consistency.
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11
Taste the sauce. Adjust the salt and pepper as needed. If the sauce is too thick, add a splash more water or broth.
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12
Remove the garlic cloves if you prefer a milder flavor, or leave them in for a rustic presentation.
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13
Turn off the heat and let the dish rest for 5 minutes before serving. This allows the starches to settle and the flavors to deepen.
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14
Drizzle with a final flourish of raw extra virgin olive oil and sprinkle with fresh parsley before bringing to the table.
💡 Chef's Tips
For the most authentic texture, soak dried beans overnight and simmer them with a bay leaf before starting this recipe. Do not over-stir the beans once they are in the sauce; you want a contrast between the soft beans and the thick sauce, not a mash. If using canned beans, rinse them thoroughly to remove the metallic canning liquid flavor. Always use fresh sage—dried sage lacks the essential oils that define this specific dish. If the sauce looks 'broken' or greasy, add a tablespoon of hot water and stir vigorously to re-emulsify.
🍽️ Serving Suggestions
Serve as a hearty side dish alongside grilled Italian sausages or roasted pork loin. Enjoy as a main course over thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a glass of medium-bodied Tuscan red wine, such as a Chianti Classico. Serve at room temperature as part of a traditional Italian antipasto spread. Add a poached egg on top for a decadent, protein-rich breakfast or brunch.