La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

[...] The beans are already flavorful on their own, but a slow stewing in this sage and garlic infused tomato sauce just makes them even better. Traditionally, they are served with grilled sausage, but are fabulous on their own.
I suggest cooking them and then letting them sit so that the starch from the beans, thickens the tomato sauce.
Fagioli all'Uccelleto

1.Whole sage branches and thick garlic slices are placed in cold oil and then heated until they sizzle.Add a can of San Marzano tomatoes, season with salt to taste ( I always add some chili pepper) and let cook until the tomatoes break down.Add your beans to the tomato sauce and cook until the beans turn a little red. 

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Via Mariano Pallottini