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Beans and sausages, or Tuscan fagioli all’uccelletto

Here we are with our second recipe dedicated to leftover beans. After a light and rapid bean soup, it’s time to try a strong and flavorful dish that you can use either as a side dish and as a second course to all intents and purposes. Maybe you won’t wait for leftover beans but you will cook beans just to make this dish, once tried. Have you ever heard of beans uccelletto style?

The name is due to Pellegrino Artusi, who named those beans after the kind of cooking they require, since they need the same ingredients (sage leaves, garlic and olive oil) as little game birds (uccelletto in Italian). We add sausages to make them really tasty, as they were always at disposal in farmers houses.

Beans with sausages

Beans and sausages

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Tuscan
Servings 4


  • 600 g boiled beans
  • Extra virgin olive oil
  • Sage leaves
  • 4 fresh pork sausages
  • 2 tablespoons tomato sauce
  • Garlic
  • Salt and pepper
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  • In a large saucepan heat a few tablespoons of olive oil with a clove of garlic – do not peel it - and some leaves of sage. When the garlic has flavoured the olive oil and the sage leaves are crispy, remove the garlic and pour in the beans with some spoonfuls of their cooking water. Add a few tablespoons of tomato sauce to redden the beans. Season with salt and pepper.
  • Bring to a simmer and let it cook for half an hour or so. Now add the peeled sausages and simmer gently until the sausages are completely cooked through.
  • Serve hot with some toasted slices of Tuscan bread to dip into the sauce and eat the sausages.
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