Fagioli Alluccelletto Beans In Tomato Sauce Food
FAGIOLI ALL'UCCELLETTO
Steps:
- In a large saucepan soak beans in enough cold water to cover by 2 inches at least 8 hours or overnight.
- Drain beans in a colander and return to saucepan with cold water to cover by 2 inches. Simmer beans, covered, until tender, about 45 minutes to 1 hour. Reserve 1 cup cooking liquid and drain beans in colander.
- In a heavy kettle cook garlic in oil over moderate heat, stirring until softened. Add reserved cooking liquid, beans, tomatoes with juice, sage, and salt and pepper to taste and simmer mixture, stirring occasionally, until thickened, about 25 minutes.
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- The night before you make the dish place the beans and bicarbonate of soda in a bowl and cover with boiling water. Set to one side and allow to soak overnight.
- Drain the beans and rinse well. Put into a large saucepan, cover with boiling water and let them simmer until three quarters done – so the outside of the bean is soft, but the centre is still chalky, this will take between 20 – 40 minutes depending on the type and size of bean. Drain and rinse, reserving a cup of the cooking water.
- Whilst the beans are cooking gently heat the garlic and herbs in the olive oil, in a large frying pan, you want them to infuse rather than cook.
- Add the passata (rinse the bottle out with a splash of the bean soaking water), puree to the pan and the beans, stir, season with salt and pepper and allow to cook on the lowest heat for about an hour until the beans are tender, add some of the bean cooking water during this time if needed.
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