Fagioli all'uccelletto (dried beans cooked in sage)

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This is one of our favorites.

 

Fagioli all'uccelletto (dried beans cooked in sage)

 

1 pound white dried haricot beans (Navy beans)

A few sprigs of fresh parsley and marjoram to taste

1 carrot, chopped

1 stalk of celery, chopped

3 to 4 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon tomato concentrate (not always available locally; I substitute a

little tomato paste)

3 to 4 leaves sage or 1 teaspoon dried

Salt and pepper to taste

 

Pick over the beans and soak them overnight. Drain and put into a large pan

with water to cover. Add parsley, marjoram, chopped carrot and chopped celery.

Cook over moderate heat until beans are tender. Drain well, saving the bean

liquid. Heat oil in a large pan and add the garlic, sage and tomato concentrate

(or tomato paste). Stir well, then add the drained beans while they are still

hot and let cook gently for 15 minutes. Adjust seasonings. Add some of the

liquid from cooking the beans if they are too dry.

 

About the bean liquid. It is flavor, wonderful flavor and can be frozen, added

to soups, used to cook rice, etc. I freeze cooking water in ice cube trays then

pop the frozen cubes into freezer bags. Then I mark the bags as to what is in

them.

 

Jeanne in GA

 

 

 

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