|Name:||Fagioli all'Uccelletto||Contributor:||Martin Golding|
|Description:||beans cooked in the manner of small birds||Posted:||1999-05-04|
|Key words:||beans, Italian, vegan||Category:||Side Dishes|
|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
|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.
|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.