Italian Sausages and Beans with Sage (Salsiccie con Fagioli all'Uccelletto)

Recipe by Titanium Chef
READY IN: 1hr 10mins




  • Place the dried beans in a large saucepan, cover with water, bring to a boil and simmer for about 45 minutes or until the beans are tender, skimming off the scum as needed.
  • Drain the beans and reserve the cooking liquid.
  • Heat 1/3 cup of the oil in a flameproof casserole or heavy-based saucepan.
  • Add the sausages and cook over medium heat until brown on all sides.
  • Add the tomatoes, garlic, sage, salt and pepper to taste, and stir well to mix.
  • Bring to a boil, then add the beans and a few spoonfuls of the cooking liquid.
  • Cover and simmer, stirring frequently, for 15 minutes- the consistency should be quite thick.
  • Adjust the seasoning to taste.
  • Just before serving, drizzle the remaining 1/3 cup olive oil over the dish and garnish with sage leaves.
  • My notes: I substituted Coco Blanc fresh shell beans for the Cannellini; It took only~25 minutes for the beans I used to become tender; I merely chopped and drained the tomatoes; I used Hot Italian sausage; I added red pepper flakes; And I used 4 cloves garlic.