Bird Style Romano Beans {Fagioli All’ Uccelletto}

This rustic Tuscan side dish, Bird Style Romano Beans or Fagioli All’ Uccelletto, is made with cannellini beans and garden fresh Romano beans in a tomato sauce.

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Rich and Creamy Bird Style Romano Beans or Fagioli All’ Uccelletto

The West has its baked beans but the Italians have their Bird-Style Beans. Like the Western version, the Italian recipe was also cooked over an open fire: only in a flask and over an open hearth. This cooking process allowed the beans to cook slowly, becoming soft and velvety.

I love the idea of cannellini beans but in my version of the recipe, I decided to add Romano beans to the ingredient list.

RELATED: Marinated Romano Bean Salad with Potatoes

I chose these two ingredients specifically because of the smooth taste of the cannellini beans and Romano beans.

And, unlike the Italian version, Fagioli All’ Uccelletto, I’m using canned cannellini beans rather than dried.

To begin this recipe, heat the olive oil in a large sauce pan on medium heat. To the oil, add fresh sage leaves, oregano and one rosemary sprig.

Allow the oil to be infused with these herbs for a couple of minutes.

Then add sliced garlic and allow it to gently cook to light brown—but don’t let it burn!

Now add the cannellini and Romano beans.

RELATED: Wax Beans and Mint Dressing

Add diced tomatoes.

Cook for about 30 minutes on a low simmer until the flavors meld together.

Serve hot. Enjoy!

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Bird-Style Romano Beans (Fagioli All' Uccelletto)

This rustic Tuscan side dish, Bird Style Romano Beans or Fagioli All' Uccelletto, is made with cannellini beans and garden fresh Romano beans in a tomato sauce.

Course Side Dish

Cuisine Italian

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 servings

Calories 158 kcal

Author Deborah L Melian

Ingredients

• 15.5 oz cannellini beans or Great White Northern beans, with canned juice
• 2 cups Romano beans cut into bite-sized pieces
• 2 tbsp  olive oil extra virgin
• 5 fresh sage leaves minced
• 1 tsp fresh oregano leaves chopped
• 1 rosemary sprig leaved chopped finely only
• 2 garlic cloves sliced thinly
• 1 cup diced tomatoes with juice
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large saucepan on medium with sage, oregano and chopped rosemary. Add garlic slices.

2. Add cannellini beans with canned juice and fresh Romano beans, along with diced tomatoes. Salt and pepper.

3. Cook on medium heat for about 35 minutes, checking and stirring periodically.

4. Remove from heat.

5. Serve immediately. Enjoy!

Nutrition Facts

Bird-Style Romano Beans (Fagioli All' Uccelletto)

Amount Per Serving (1 serving)

Calories 158 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Sodium 239mg 10%

Potassium 114mg 3%

Total Carbohydrates 19g 6%

Dietary Fiber 6g 24%

Sugars 1g

Protein 6g 12%

Vitamin A 7.9%

Vitamin C 8.6%

Calcium 8.1%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.