Uccelletto Beans
TODAY Show: Marco-Canora cooks up 90-second chicken on TODAY -- February 9, 2015.
Samantha Okazaki / TODAY
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2.8 (5 rated)

This simple white bean stew is so quick and easy, you'll be out of kitchen and at the dinner table in no time.


    • 3 tablespoons extra-virgin olive oil, plus more for serving
    • 4 cloves garlic, halved lengthwise and thinly sliced (about 1 packed tbsp)
    • 28 ounces canned whole peeled tomatoes, roughly chopped, half the juice from the can reserved
    • Fine sea salt
    • 2 tablespoons finely chopped fresh sage
    • 2 tablespoons finely chopped rosemary
    • 4 cups cooked cannellini beans, or 2 1/2 (15-ounce) cans cannellini beans, rinsed and drained
    • 1/4 cup bean cooking liquid or water
    • Freshly ground black pepper
    • Italian sausage (optional)


1. In a cold, large high-sided skillet, combine the olive oil and garlic, then turn the heat to high. As soon as the garlic shows the slightest tinge of brown, about 2 minutes in, stir in the tomatoes and the reserved juice. Add a pinch of salt and cook for 5 minutes to concentrate the flavors and reduce the liquid. Add the sage, rosemary and a generous amount of pepper and cook for 1 minute.

2. Add the beans and their cooking liquid (or 1/4-cup water, if using canned beans). Cook until there's no liquid pooling on the bottom of the pan and the sauce coats and sticks to the beans, about 5 minutes. Serve warm, dressed with pepper and a drizzle of olive oil.


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