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Fagioli all'uccelletto (Tuscan Braised Beans) in a pan next to fresh sage leaves

Fagioli all’uccelletto (Tuscan Braised Beans)

  • Author: Leannda
  • Total Time: 40 minutes
  • Yield: Serves 10 1x


Creamy white beans simmered in tomato sauce with shallots, garlic, and sage. Great as a side dish, but easily works as a main dish over rice or pasta. 


  • 2 Tablespoons extra virgin olive oil
  • 2 large cloves garlic, smashed
  • 1/4 cup finely minced shallots or sweet onion
  • 2 Tablespoons fresh sage (or 1 teaspoon dried sage)
  • 28-oz canned cannellini beans, drained and rinsed
  • 28-oz canned tomatoes in juice
  • 1/2 teaspoon coarse kosher salt
  • Black pepper to taste


  1. Warm a large skillet or dutch oven over medium heat and add the oil. When it shimmers, add the garlic cloves, and onions. Stir for about 30 seconds, then add the sage.
  2. Add the cannellini beans and sauté until they begin to look dry (when they lose their shine), 4-5 minutes.
  3. Hand-crush the tomatoes into the pan and stir them in. Add 1 cup of the juice from the can and set the rest aside. Add the salt and pepper.
  4. Bring to a simmer, cover, and reduce the heat to low. Simmer covered for 20 minutes.
  5. Remove the lid, stir and continue to simmer for 10 minutes. Add more tomato juice a few spoonfuls at a time if it dries out too much.
  6. Serve warm with crusty bread. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Braising
  • Cuisine: Italian

Keywords: fagioli all'uccelletto, Tuscan braised beans, Tuscan baked beans, Italian baked beans, white beans, tomato sauce, sage