*Fagioli all’uccelletto (Beans with tomatoes)

from Buon Appetito: Regional Italian Recipes/Ricette Regionali Italiani by National Italian-Australian Women’s Association

I came across this book in my usual second hand book store, and flicking though I found this recipe using dried white beans and tomatoes, and having already soaked the beans overnight and cooked them in salted water, I needed a recipe for them.

The recipe is in the Tuscany section. Turns out this recipe is in 6 of my Italian cookbooks with slight variations.

Basically heat crushed garlic, sage leaves and black pepper in olive oil. Then add pre cooked white beans, for a few minutes, then add the peeled chopped tomatoes (same weight as the beans, about 100g of each a person) and cooked until juices thickened (a couple of minutes).

I used cherry Tomatoes as these are the only ones I have found with flavour in winter. A small cross through the head and blanch in boiling water and they are easily peeled. You don’t want the skin in this dish.

Delicious, simple and quick (provided you have pre cooked white beans on hand. Canned beans would not have the same texture)!