Hearty & Healthy: Tuscan White Beans in Tomato Sauce – A Simple Recipe

Tuscan White Beans in Tomato Sauce, also known as Fagioli all’Uccelletto, is a classic Italian dish that’s both incredibly flavorful and surprisingly simple to make. This rustic recipe, originating from the heart of Tuscany, showcases the region’s emphasis on fresh, high-quality ingredients and unfussy cooking techniques. It’s a dish that’s comforting, healthy, and perfect for a weeknight meal. The creamy texture of the white beans, combined with the bright acidity of the tomato sauce and the herbaceous notes of sage and garlic, creates a symphony of flavors that will transport you straight to the Tuscan countryside.

This recipe is naturally vegan and gluten-free, making it a great option for those with dietary restrictions. It’s also packed with protein and fiber, thanks to the beans, making it a satisfying and nutritious meal. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and yields delicious results every time. So, gather your ingredients, put on some Italian music, and let’s get cooking!

Why You’ll Love This Tuscan White Bean Recipe

• Simple and Quick: This recipe requires minimal ingredients and comes together in under an hour, making it perfect for busy weeknights.
• Healthy and Nutritious: White beans are a great source of protein, fiber, and iron, making this dish both filling and good for you.
• Vegan and Gluten-Free: This recipe caters to a variety of dietary needs, making it a crowd-pleaser.
• Incredibly Flavorful: The combination of creamy beans, tangy tomatoes, and aromatic herbs creates a delicious and satisfying dish.
• Versatile: Enjoy it as a main course, a side dish, or even as a topping for bruschetta or crostini.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

• Dried White Beans: 1 pound (cannellini beans are traditionally used, but Great Northern beans or other white beans will also work)
• Olive Oil: Extra virgin olive oil, for sautéing and drizzling
• Onion: 1 medium, finely chopped
• Garlic: 3-4 cloves, minced
• Canned Crushed Tomatoes: 28 ounces (good quality canned tomatoes are key to the flavor of this dish)
• Tomato Paste: 2 tablespoons
• Fresh Sage Leaves: 6-8 leaves, roughly chopped (or 1 teaspoon dried sage)
• Vegetable Broth (or Water): 4-6 cups
• Salt and Black Pepper: To taste
• Red Pepper Flakes: A pinch (optional, for a touch of heat)
• Fresh Parsley: Chopped, for garnish (optional)

Equipment You’ll Need

• Large Pot or Dutch Oven: For cooking the beans and simmering the sauce
• Measuring Cups and Spoons
• Cutting Board
• Knife

Detailed Instructions: Step-by-Step

Follow these detailed instructions to create the perfect Tuscan White Beans in Tomato Sauce:

Step 1: Soak the Beans (Important!)

This step is crucial for achieving creamy, tender beans. There are two methods you can use:

1. Overnight Soak: Place the dried beans in a large bowl and cover with plenty of cold water (at least 2 inches above the beans). Let them soak for at least 8 hours, or preferably overnight. This method helps to rehydrate the beans and reduces their cooking time.
2. Quick Soak: If you’re short on time, you can use the quick soak method. Place the dried beans in a large pot and cover with plenty of cold water. Bring the water to a boil, then boil for 2 minutes. Remove from heat, cover, and let them soak for 1 hour.

After soaking, drain the beans and rinse them thoroughly under cold water. Discard the soaking water.

Step 2: Cook the Beans

Now it’s time to cook the beans until they are tender.

1. Place the drained and rinsed beans in a large pot or Dutch oven.
2. Cover the beans with fresh water or vegetable broth. The liquid should be about 2 inches above the beans. Using vegetable broth will add more flavor to the beans.
3. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender but not mushy. The cooking time will vary depending on the age and type of beans. Stir occasionally to prevent sticking.
4. Check the beans for doneness after 1 hour. If they are still firm, continue to simmer for another 30 minutes, checking periodically.
5. Once the beans are cooked, drain them, reserving about 1 cup of the cooking liquid. This liquid will add body and flavor to the sauce.

Step 3: Prepare the Tomato Sauce

While the beans are cooking, you can prepare the tomato sauce. This is where the magic happens!

1. Heat 3-4 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will turn bitter.
4. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This will help to deepen the flavor of the tomato paste.
5. Pour in the canned crushed tomatoes and add the chopped fresh sage leaves (or dried sage). Stir well to combine.
6. Bring the sauce to a simmer, then reduce the heat to low and simmer for at least 30 minutes, or up to an hour. The longer the sauce simmers, the more flavorful it will become. Stir occasionally to prevent sticking.
7. Season the sauce with salt, black pepper, and a pinch of red pepper flakes (if using). Taste and adjust the seasonings as needed.

Step 4: Combine Beans and Sauce

Now it’s time to bring the beans and sauce together.

1. Add the cooked and drained white beans to the tomato sauce.
2. Stir in about 1/2 cup of the reserved bean cooking liquid. Add more liquid if needed to reach your desired consistency. The sauce should be thick enough to coat the beans, but not too dry.
3. Simmer the beans and sauce together for another 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

Step 5: Serve and Enjoy!

Your Tuscan White Beans in Tomato Sauce are now ready to be served. Here are some serving suggestions:

• As a Main Course: Serve the beans in a bowl with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. Accompany with crusty bread for dipping into the sauce.
• As a Side Dish: Serve alongside grilled meats, roasted vegetables, or polenta.
• On Bruschetta or Crostini: Spoon the beans onto toasted bread slices for a delicious appetizer.
• With Pasta: Toss the beans with your favorite pasta shape for a hearty and satisfying meal.

Tips for the Best Tuscan White Beans

Here are some tips to ensure your Tuscan White Beans in Tomato Sauce are a success:

• Use Good Quality Ingredients: The quality of your ingredients will directly impact the flavor of the dish. Use good quality canned tomatoes, extra virgin olive oil, and fresh herbs.
• Don’t Skip the Soaking Step: Soaking the beans is essential for achieving tender, creamy beans.
• Simmer the Sauce for a Long Time: Simmering the tomato sauce for at least 30 minutes will allow the flavors to develop and deepen.
• Taste and Adjust Seasonings: Be sure to taste the sauce and beans throughout the cooking process and adjust the seasonings as needed.
• Use Fresh Herbs: Fresh sage and parsley add a bright, aromatic flavor to the dish. If you don’t have fresh herbs, you can use dried herbs, but use them sparingly.
• Add a Parmesan Rind: For extra flavor, add a Parmesan rind to the sauce while it simmers. Remove the rind before serving.
• Make it Spicy: If you like a little heat, add a pinch of red pepper flakes to the sauce.
• Add More Vegetables: You can add other vegetables to the sauce, such as carrots, celery, or bell peppers. Sauté them with the onion and garlic.

Variations

Here are some variations on the classic Tuscan White Beans in Tomato Sauce recipe:

• Add Sausage: For a heartier dish, add Italian sausage to the sauce. Brown the sausage before adding the onion and garlic.
• Add Pancetta: Pancetta adds a smoky, salty flavor to the dish. Dice the pancetta and sauté it with the onion and garlic.
• Use Different Beans: While cannellini beans are traditionally used, you can also use Great Northern beans, butter beans, or other white beans.
• Add Wine: For a richer flavor, add a splash of red or white wine to the sauce after sautéing the onion and garlic. Let the wine reduce for a few minutes before adding the tomatoes.
• Add Rosemary: Rosemary is another classic Tuscan herb that pairs well with white beans and tomatoes. Add a sprig of rosemary to the sauce while it simmers.

Storage Instructions

Leftover Tuscan White Beans in Tomato Sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

You can also freeze the beans for longer storage. Allow them to cool completely before transferring them to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Here are some more ideas for serving your Tuscan White Beans in Tomato Sauce:

• Serve over polenta with a sprinkle of Parmesan cheese.
• Use as a filling for stuffed bell peppers.
• Add to soups or stews.
• Serve with a side of roasted broccoli or asparagus.
• Top with a fried egg for a satisfying brunch.

Nutritional Information (Approximate)

(Per serving, based on a 6-serving recipe)

• Calories: 350-400
• Protein: 15-20g
• Fiber: 10-15g
• Fat: 15-20g
• Carbohydrates: 40-50g

Note: Nutritional information can vary depending on the specific ingredients and serving sizes used.

Conclusion

Tuscan White Beans in Tomato Sauce is a dish that embodies the essence of Italian comfort food. It’s simple to make, packed with flavor, and incredibly versatile. Whether you’re looking for a quick weeknight meal, a healthy vegetarian option, or a delicious side dish, this recipe is sure to become a favorite. So, gather your ingredients, follow these easy steps, and enjoy a taste of Tuscany in your own home!

Recipe Card

Tuscan White Beans in Tomato Sauce (Fagioli all’Uccelletto)

A simple and delicious Italian dish featuring creamy white beans simmered in a flavorful tomato sauce with sage and garlic.

Prep time: 20 minutes (plus soaking time for beans)

Cook time: 1 hour 30 minutes

Serves: 6

Ingredients:

• 1 pound dried white beans (cannellini, Great Northern, etc.)
• 3-4 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3-4 cloves garlic, minced
• 2 tablespoons tomato paste
• 28 ounces canned crushed tomatoes
• 6-8 fresh sage leaves, roughly chopped (or 1 teaspoon dried sage)
• 4-6 cups vegetable broth (or water)
• Salt and black pepper to taste
• Pinch of red pepper flakes (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Soak the beans: Soak the beans overnight in cold water or use the quick soak method (boil for 2 minutes, then soak for 1 hour). Drain and rinse thoroughly.
2. Cook the beans: Place the beans in a pot, cover with fresh water or broth, bring to a boil, then simmer for 1-1.5 hours, or until tender. Drain, reserving 1 cup of cooking liquid.
3. Prepare the sauce: Heat olive oil in a pot, add onion and cook until softened. Add garlic and cook until fragrant. Stir in tomato paste and cook for 1-2 minutes. Add crushed tomatoes and sage. Simmer for at least 30 minutes, seasoning with salt, pepper, and red pepper flakes (if using).
4. Combine beans and sauce: Add the cooked beans to the sauce. Stir in 1/2 cup of reserved bean liquid (or more, if needed). Simmer for 15-20 minutes to meld flavors.
5. Serve: Serve hot, drizzled with olive oil and sprinkled with fresh parsley (if using). Enjoy as a main course, side dish, or on bruschetta.

Enjoy!

Keywords: Tuscan white beans, Fagioli all’Uccelletto, Italian recipe, vegan recipe, gluten-free recipe, tomato sauce, cannellini beans, white beans, easy recipe, healthy recipe, side dish, main course