These Tuscan Stewed Beans (Fagioli all’Uccelletto) are the epitome of rustic Italian comfort food. Made with plant-based ingredients, this is a hearty, flavoursome stew. For convenience, we have used canned cannellini beans which we simmer with extra virgin olive oil, tomato passata, garlic, sage leaves and some dried chilli flakes for a touch of spice. Enjoy it on its own with crusty bread or serve as a side dish.
Why You'll Love This Recipe:
- It is perfect for busy nights as it is quickly and easily made. You can have it on the table in about 30 minutes.
- Like my recipe for Italian Lentil Soup, it highlights the Italian skill of converting simple ingredients into satisfying, comforting dishes.
- To get ahead, it is perfect for food prep. Increase the recipe, double or triple, and store some in the freezer to have some meals ready to go.
- This one-pot, meat-free meal requires little more than some crusty bread to enjoy with the sauce.
- If you are a meat-lover, try serving alongside sausages - it is a wonderful combination.
- It is naturally gluten-free, nut-free, dairy-free and vegan making it ideal for many people with specific dietary requirements.
- You can make Tuscan Stewed Beans ahead of time. Like a lot of similar dishes, such as my Lentil and Vegetable Stew, the flavours have time to develop and are even richer the next day.
Recipe Inspiration: I first ate this dish in Tuscany when I was 17, and I have been making it on repeat ever since. Legumes are an integral element of Tuscan cuisine, often used in soups, stews, dips, salads, side dishes or pasta. In fact, they are so prevalent that Tuscans are sometimes called mangiafagioli (bean eaters).
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Extra virgin olive oil – for the best flavour, we have used extra virgin olive oil. Use the best olive oil that you have.
- Garlic – fresh cloves are best. The flavour is superior to bottled or pre-minced, and for this recipe we want to keep the cloves whole.
- Sage leaves – the earthy, herbaceous flavour of fresh sage is a perfect companion to the creamy white beans. Do not use dried sage - it is not suitable for this recipe.
- Tomato passata - this is pureed, strained, tomatoes, generally sold in glass bottles. If you are not able to source this, you can use the same quantity of canned tomatoes, but I recommend cooking the sauce for additional 10 minutes before adding in the beans.
- Water – we use a little filtered water to thin the sauce.
- Cannellini beans – the traditional bean used in this recipe.
- Dried chilli flakes - add spice to the dish. Add as much or as little as you prefer.
- Sea salt – add according to your taste preference.
- Bread – to serve, add grilled or crusty bread to enjoy the delicious sauce.
Variations:
Cannellini beans – you could use another white bean, such as navy beans or great Northern beans.
Tomato passata – the best substitute is pureed tinned tomatoes. If you only have whole tinned tomatoes, chop them finely and add to the recipe with all the liquid.
How To Make Tuscan Stewed Beans:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Lightly brown the garlic:
Add olive oil to a large, deep, frying pan. Heat over medium high. Add the whole, crushed garlic cloves to the oil, and sauté for 2-3 minutes, until a light golden, ensuring they don’t burn.
2 – Add in the sage:
Add in the sage leaves (they may cause the oil to spit, so be careful). Stir quickly.
3 – Add in the tomato passata:
Add in the tomato passata and water and stir. Bring to a simmer and cook for 8 minutes, stirring occasionally.
4 – Add in the beans:
Add in the beans, chilli flakes and a pinch of salt. Cook for a further 10 minutes or until the sauce has thickened to your liking.
Remove the garlic cloves and serve the stew with a drizzle of olive oil and slices of grilled bread.
Hint: the beans may absorb a lot of liquid, so, if necessary, add water to adjust the consistency to suit your taste.
Tips for Success, Storage and FAQs:
You certainly can. Like many similar dishes, if made a day ahead, it gives the flavours time to meld and develop. Store in an airtight container in the fridge for up to 3 days.
They are ideal to freeze. Store in a freezer-safe container or Ziploc bag for up to 3 months. Be sure to label and date the container as frozen dishes can be difficult to identify.
Warm gently on the stovetop or in a microwave.
Top Tip:
When a recipe is as simple as this one, you will get the best result by using good quality ingredients. Extra Virgin Olive Oil is preferred as it has the best flavour, but use the best olive oil that you have. Also, be sure to use fresh sage, the dried herb is not suitable here.
With many dishes, the success depends on being properly seasoned, so before serving, check that it is to your taste, adding extra salt, pepper or chilli flakes if necessary.
Serving Suggestions:
- The beans are so full of flavour that they make a great topping for Crostini to serve with drinks. Slightly flatten the beans with the back of a fork to help them adhere. Add a piece of shaved Parmesan to the top.
- Serve as a meat-free meal with some crusty bread.
- Enjoy as a side dish for Crispy Boneless Chicken Thighs or easily made Chicken Patties.
- They are delicious enjoyed alongside grilled sausages.
Tuscan Stewed Beans are hearty and nourishing and will be a great addition to your meal plans. Budget friendly, easy to make, as well as comforting and sustaining, they are also family friendly. Enjoy!
Alex xx
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Tuscan Stewed Beans (Fagioli all’Ucelletto)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Beans:
- 3 tablespoon (¼ cup) extra virgin olive oil See Note 1
- 3 cloves garlic – peeled, gently crushed but left whole
- 1 tablespoon fresh sage leaves - approximately 8-10 leaves, large ones cut in half.
- 2 cups (500 ml) tomato passata See Note 2
- ½ cup (125 ml) water
- 800 g (28 oz) tinned cannellini beans – rinsed and drained
- ¼ teaspoon red chilli pepper flakes
- sea salt – to taste See Note 3
For Serving:
- grilled or toasted bread
- extra virgin olive oil - a drizzle
Instructions
- To a large, deep frying pan, add the olive oil. Heat over medium high.
- Add the whole, crushed garlic cloves to the oil, and sauté for 2-3 minutes, until a light golden colour - ensure they don’t burn. Add in the sage leaves (they may cause the oil to spit, so do this carefully). Stir quickly.
- Then, add in the tomato passata and water and stir. Bring to a simmer and cook for 8 minutes, stirring occasionally.
- Add in the beans, chilli flakes and a pinch of salt. Cook for a further 10 minutes or until the sauce has thickened to your liking.
- Check that the seasoning is to your liking. Serve with a drizzle of olive oil and lots of grilled bread to mop up the delicious sauce.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Tomato passata: this is pureed, strained, tomatoes, generally sold in glass bottles. If you are not able to source this, you can use the same quantity of canned tomatoes, but I recommend cooking the sauce for additional 10 minutes before adding in the beans.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
- Storage and reheating: store it in an airtight container in the fridge for up to three days. It can be reheated on the stove or in the microwave. The beans may thicken while standing, so add some more water if necessary.
- Freezing: allow to cool completely before storing the soup in a freezer safe container for up to three months. Be sure to label and date the container as frozen dishes can be difficult to identify.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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