This rustic Tuscan side dish, Bird Style Romano Beans (Fagioli All’ Uccelletto) is made with cannellini beans and garden fresh Romano beans in a rich tomato sauce.
The West has its baked beans but the Italians have their Bird-Style Romano Beans. Like the Western version, this classic Italian recipe is cooked over an open fire: only in a flask and over an open hearth.
But you don’t have to start a campfire nor cook this quick and easy bean recipe in a flask.
It mere takes a few ingredients cooked on a stovetop and the results are amazing: with soft, velvety beans nestled in a rich tomato sauce.
Bird Style Romano Beans is Italy’s version of the Baked Beans recipe we all know and love. The difference is that this dish is made with cannellini and Romano beans, rather than Great Northern Beans.
I came across this recipe years ago when I was looking for Italian recipes with a classic feel and haven’t looked back since.
This is a great side dish to serve with grilled or roasted meats. Or, skip the meat for a delicious and well-rounded vegetarian recipe that will please most discriminating palates.
And, as for quick and easy, you can use fresh, prepared cannellini beans or canned. Both will work well for this recipe with great results.
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How to Make Bird Style Romano Beans or Fagioli All’ Uccelletto
Begin this recipe by heating extra virgin 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 with the heat on medium to medium high heat. Stir often.
Next add sliced garlic and allow it to gently cook to light brown. If the garlic begins to get too dark, turn the heat down. You don’t want the garlic to burn and give off a bad taste.
Time to add the cannellini and Romano beans.
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Add diced tomatoes and it’s juice.
Cook your Bird Style Romano Beans covered for about 30 minutes on a low simmer until the flavors meld together. Stir occassionally.
Cooking Tip: If the cooking liquid gets low, you can add one half cup of water at a time or use chicken stock.
After 30 minutes, the beans are cooked and softened. Serve hot. Enjoy!
For more delicious bean recipes, be sure to check out Wisconsin Homemaker’s Recipe Section and these family favorites:
- Marinated Romano Bean Salad with Potatoes
- Cuban Congris (Black Beans and Rice)
- Black Strap Molasses Baked Beans
- Braised Chicken with Swiss Chard and Cannelloni Beans
- Creamy Tuscan White Bean Soup with Ham
Bird-Style Romano Beans (Fagioli All’ Uccelletto)
- 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
- Heat the olive oil in a large saucepan on medium with sage, oregano and chopped rosemary. Add garlic slices.
- Add cannellini beans with canned juice and fresh Romano beans, along with diced tomatoes. Salt and pepper.
- Cook on medium heat for about 35 minutes, checking and stirring periodically.
- Remove from heat.
- Serve immediately. Enjoy!