Lindsey Treffry | Crumbs
Lindsey Treffry | Crumbs
While traveling in Italy during spring break, I tried all kinds of food. The odd sounding, the different, the typical … and the so-good-your-mouth-waters food. An Italian staple I hadn’t heard off, until I spotted it on nearly every menu was Fagioli All’Uccelletto — pretty much white beans in tomato sauce. The pairing sounding boring, but I was wrong. My mouth still waters for the dish and I found a recipe pretty close to the one I had in Italy. But, who can beat Italian cooks, anyway?
Ingredients
- 1 can white beans
- 1 can diced tomatoes
- 2 Tsbp. olive oil
- 2 cloves garlic
- 1 Tsbp. basil
- 1 Tsbp. oregano
- 1 Tbsp. Italian parsley
- Salt and pepper
Directions
- Rinse the beans and strain.
- In a large pot or saucepan, sauté the garlic in olive oil for five minutes.
- Add the diced tomatoes and all the juice, cooking for 10 minutes.
- Then, add the beans and spices, simmering and covered for 30 minutes.
- Serve warm with toasted, crunchy garlic bread.