Fagioli All'uccelletto
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 cup olive oil
- 3 garlic cloves, minced
- Carbohydrate 50 g(17%)
- Fat 19 g(30%)
- Fiber 14 g(56%)
- Protein 19 g(37%)
- Saturated Fat 3 g(14%)
- Sodium 100 mg(4%)
- Calories 434
Preparation In a large saucepan soak beans in enough cold water to cover by 2 inches at least 8 hours or overnight. Drain beans in a colander and return to saucepan with cold water to cover by 2 inches. Simmer beans, covered, until tender, about 45 minutes to 1 hour. Reserve 1 cup cooking liquid and drain beans in colander. In a heavy kettle cook garlic in oil over moderate heat, stirring until softened. Add reserved cooking liquid, beans, tomatoes with juice, sage, and salt and pepper to taste and simmer mixture, stirring occasionally, until thickened, about 25 minutes.
Preparation In a large saucepan soak beans in enough cold water to cover by 2 inches at least 8 hours or overnight. Drain beans in a colander and return to saucepan with cold water to cover by 2 inches. Simmer beans, covered, until tender, about 45 minutes to 1 hour. Reserve 1 cup cooking liquid and drain beans in colander. In a heavy kettle cook garlic in oil over moderate heat, stirring until softened. Add reserved cooking liquid, beans, tomatoes with juice, sage, and salt and pepper to taste and simmer mixture, stirring occasionally, until thickened, about 25 minutes.
