Fagioli all’uccelleta

Ingredients for 6 people

800 g of boiled cannellini beans
1 twig of sage
2 garlic cloves
4 spoonfuls of tomato puree
3 spoonfuls of oil
1 three-fingered pinch of salt
1 two-fingered pinch of pepper
You just need a wide and low pot able to hold all the ingredients.
Cover the bottom of the pot with oil, add the crushed garlic, then turn the fire on
and brown for 1-2 minutes, making sure the garlic does not burn.
Now add the tomato and salt and cook for 5 more minutes, then add the beans and cook
for 5 more minutes.
Go on cooking on a low fire for 20 minutes.
Serve hot, if possible in an earthenware casserole, which will keep them warm.
We find this dish in cold winter evenings, but also in summer in country fairs, and everybody
enjoys it!