Cannellini all'uccelletto

Takes 60 minutes | Serves 4 |

Ingredients

250 g dried cannellini beans
30 ml (2 tbsp + extra for drizzling) extra virgin olive oil
8 leaves sage leaves
1 clove garlic clove
0.5 chilli (optional) red chilli
250 ml tomato passata
4 slices rustic bread
some to taste sea salt

Steps

Preparing the Beans

• Drain and rinse the soaked cannellini beans. Place in a saucepan with cold water, bring to the boil, and cook until tender (about 40-50 minutes). Drain, reserving 100ml of the cooking water.

Cooking the Sauce

• In a heavy-based saucepan, heat olive oil. Add half the sage leaves, frying until crispy. Add garlic and chilli, sweating for a minute.
• Add tomato passata, reserved bean cooking water, and salt to taste. Reduce heat, partially cover, and simmer for 20 minutes.

Finalizing the Dish

• Add cannellini beans to the sauce, simmer for 5 more minutes. If using canned beans, include their liquid.
• Toast the bread slices. In a small pan, heat extra olive oil and fry the remaining sage leaves until crispy.
• Serve the bean mixture in bowls, topped with crispy sage and a drizzle of sage-infused olive oil. Accompany with toasted rustic bread.