Fagioli Al Uccelletto “Tuscan Baked Beans”

By Leslie Blythe Beans, Italian, Side dish Baking, Sautéing, Simmering

September 3, 2018

I serve these Fagioli Al Uccelletto “Tuscan Baked Beans” with the Italian-style Slow-Roasted Pork Roast with Oranges & Onions. They go perfectly with it. These beans are a typical dish from Tuscany, particularly in the Florence area.

Prep: 15 mins
Cook: 40 mins
Yields: 8 Servings

Ingredients

4 - 15-ounce cans Great Northern Beans, undrained

9 cups water

20 leaves fresh sage

1 sprig fresh rosemary, chopped

¼ cup extra virgin olive oil

1 large onion, chopped

4 cloves garlic, finely diced

8 plum tomatoes (about 2 pounds), chopped

1 tablespoon salt

1 teaspoon pepper

⅓ cup extra virgin olive oil

2 cups Panko breadcrumbs

Directions

1Heat the olive oil in Dutch oven on medium. Add onions and garlic. Cook, stirring occasionally, about 5 minutes, until tender. Add the sage leaves and rosemary to the onion mixture. Cook 1 minute.

2Add tomatoes and salt and pepper. Simmer 10 min, stirring occasionally. Remove from heat.

3Preheat oven to 375° F.

4Add the beans to onion mixture; stir to combine. Drizzle with olive oil. Bake for 30 minutes. Beans will be done when the liquid has reduced, becoming syrupy and bubbly. Carefully remove from oven; season to taste with salt and pepper.

5Mix olive oil and panko in a small bowl. Place mixture over baked beans and return to oven; bake 10 minutes until topping is brown and crisp.

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