In the tradition of our countryside there are recipes that tell the true story of the Tuscan farmlife.
One of the most representative ones and, in its frugality and simplicity, among the most completely enjoyable by the guests, is certainly that of the beans all’Uccelletta.
I am sure that you too will recall an image of an old fireplace, a large pan and a nice loaf of fresh bread
600gr Borlotti Beans (also pre-cooked canned)
2 cloves of garlic
350 gr tomato puree
a few sage leaf
1 tablespoon of wine vinegar
6 slices of Tuscan bread
extra virgin olive oil
salt and pepper
bacon or ham rind, or sausages, or pork ribs (may be leftover from the last bbq…)
If you use dried beans, rinse them for at least 2 hours (better all night) in water.
In a large pan pour a few spoons of extra virgin olive oil, put the peeled and crushed garlic cloves and the sage. Leave the oil to flavor for a few minutes on high heat.
If you want to enrich the recipe and make it a full meal dish, you can also brown one of the proposed meats together. In this case, continue cooking until well browned on all sides.
Put all the beans and cook for 2/3 minutes.
Now add the tomato puree and a spoonful of wine vinegar
Season with salt and pepper to taste
Let cook on low heat for 25/30 minutes making sure that the beans maintain a certain consistency. If necessary, add a little water to maintain the right softness.
Serve with slices of toasted bread
BREAD DEEP IS “MANDATORY” …