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Fagioli All’ Uccelletti (beans Like " Little Birds")

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CATEGORY CUISINE TAG YIELD
Grains Tuscan 1 Servings

INGREDIENTS

1 c Dried cannelini or other
small white beans soaked
hrs. or overnight in
water
to cover drained.
3 c Water or broth
1/4 c Really good extra virgin
olive oil this provides
much of the flavor so
don't scrimp on quality –
the rest of the dish
costs
about fifty cents.
1 Box, Pomi brand or small
can of chopped plum
tomatoes. Equivalent
amount
of fresh tomatoes if it's
summertime.
2 Sprigs fresh sage, up to 3
2 Cloves garlic, minced more
to taste

INSTRUCTIONS

6
Cook soaked beans and sage in 3 cups water or broth until tender but
not mushy (1 to 1/12 hrs). Sautee the garlic in the olive oil, but
don't let the garlic brown. Stir the tomatoes into the garlic, cook a
few minutes, add to the beans and cook until melded a bit. Shouldn't
be soupy, shouldn't be dry. Cook longer, or add more broth to reach
correct consistency. I stir in a mixture of chopped raw garlic and
parsley before serving for zing.  I've also made it without the tomato,
allowed the beans cool to room  temperature, then tossed with good
quality canned tuna, sprinkled the  whole with lots of chopped red
onion and parsley. Tastes better than  it sounds and is very typically
Tuscan dish. People rave about this  one, too, and can't believe that
there's nothing to it.  Posted to FOODWINE Digest 09 Jan 97  From:  
Nancy Brandt <Nancy.Brandt@UCOP.EDU>  Date:    Thu, 9 Jan 1997 12:21:38
-0800

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