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| Name: | Fagioli all'Uccelletto | Contributor: | Martin Golding |
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| Description: | beans cooked in the manner of small birds | Posted: | 1999-05-04 |
| Key words: | beans, Italian, vegan | Category: | Side Dishes |
| ID: | 136 | Updated: | 2006-04-03 22:34:22 |
| Ingredients: | 1 lb fresh beans, cooked, or 2 C cooked beans
3/4 C olive oil 2 cloves garlic, crushed 1 sprig sage 14 oz can Italian peeled tomatoes or 6 romas salt and pepper |
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| Preparation: | Heat the oil in a large pan and saute the garlic until brown.
Discard the garlic, add the beans, sage, and tomatoes. Season to taste with salt and pepper [1/4 teaspoon salt, two dashes tobasco is good] Cook for about 20 minutes or until the sauce is thick. |
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| Notes: | The cookbook says that fresh beans should be simmered in salted water 1-1/2 hours. We used fresh shelled cranberry beans, and simmered 15 minutes.
This is how we use up our frozen peeled romas, when we remember to make those. Frozen romas make _great_ sauces. Peeling the tomatoes is optional. Peel isn't pretty, but it tastes fine. Especially satisfying if you've just plucked the sprig of sage from your rain-drenched garden. I've never tried it with dried sage. It's too yummy to mess with. |
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