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