Cannellini beans in tomato sauce (cannellini all’uccelletto)
This traditional Tuscan dish is very simple to prepare. Think of it as Italy’s version of baked beans.
SERVES 4
PREP 10 MINS, PLUS SOAKING TIME
COOK 50 MINS
✱ 250g dried cannellini beans, soaked overnight in cold water
✱ 2tbsp extra virgin olive oil, plus an extra drizzle
✱ 8 sage leaves
✱ 1 garlic clove, finely sliced
✱ ½ red chilli, finely chopped (optional)
✱ 250ml tomato passata
✱ 4 slices of rustic bread
1 Drain and rinse the soaked beans, then place in a saucepan with plenty of cold water, bring to the boil and cook until tender, about 40–50 mins – check the cooking time on the packet. Drain, reserving about 100ml of the cooking water.
Heat the olive oil
