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Uccelletto Beans

TODAY Show: Marco-Canora cooks up 90-second chicken on TODAY -- February 9, 2015.
Samantha Okazaki / TODAY
Servings:
6
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Chef notes

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

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 4 cloves garlic
  • 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

Preparation

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.