White Beans with Fennel and Sage
by Sigona's Home Deliveries: Jan. 29, 2021
This recipe is a simplified version of an Italian dish called fagioli all’uccelletto, which is a Tuscan take on baked beans. It’s warm, comforting, and comes together in 30 minutes - perfect for busy weeknights in winter. The sage leaves and fennel give it an earthy flavor, but if you’re in a pinch and can’t find fennel, celery will do.
This dish is filling and enough to serve on its own, but it’s also excellent with a large piece of rustic bread or when accompanying pork or chicken dishes.
Adapted from Milk Street.
Cook time: 30 minutes Servings 4
Ingredients:
- 6 tablespoons olive oil, divided
- 1 fennel bulb, trimmed, cored and finely chopped
- 1 medium onion, finely chopped
- 4 large garlic cloves, finely chopped
- 3 tablespoons fresh chopped sage, plus 20 whole leaves
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 14.5oz can of diced tomatoes
- 2 15.5oz cans of cannellini beans (one can drained and rinsed, and one can including liquid)
- Salt and pepper to taste
- Parmesan cheese to serve
Instructions:
- Heat 3 tablespoons of olive oil in a dutch oven over medium heat until shimmering. Add the fennel, onion, garlic, chopped sage, red pepper flakes and salt. Stir ingredients together and cover. Cook vegetables until tender, about 10-15 minutes, stirring occasionally.
- Add the diced tomatoes and beans and mix together. Taste and add salt and pepper as needed. Adjust heat to bring the liquid to a simmer, and cook uncovered for 10 minutes, stirring occasionally.
- Meanwhile, line a plate with paper towels and heat remaining 3 tablespoons of olive oil until shimmering in a skillet over medium-high heat. Add the whole sage leaves to the skillet and cook flipping once, about 1 minute per side, until edges begin to curl. Move leaves to your prepared plate and reserve the olive oil.
- Transfer the beans to a serving bowl, and drizzle the sage oil on top. Crumble the sage leaves over the beans and top with Parmesan cheese.