Fagioli all' Uccelletto Recipe

Name: Lucia | Italian Restaurants Fagioli All' Uccelletto Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Romano beans; 2 tbs Olive oil; 3 tsp Garlic, minced; 1 cup Onion, chopped; 1 can (14 oz) Canned diced tomatoes; 1 tbs Fresh basil, chopped; 1 tbs Fresh parsley, chopped; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Red pepper flakes

Inspired by Lucia | Italian Restaurant

Time1h

Serves4

Flavorful Romano Beans stewed in Tomato Sauce with fresh Herb.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2 cups Romano beans

2 tbs olive oil

3 tsp Garlic, minced

1 cup Onion, chopped

1 can (14 oz) Canned diced tomatoes

1 tbs Fresh basil, chopped

1 tbs Fresh parsley, chopped

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Red pepper flakes

Method

Cooking Instructions

Prepare the Beans

Soak the Romano beans in water overnight. Drain and rinse before cooking.

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Add Tomatoes and Beans

Stir in the canned diced tomatoes and the soaked Romano beans. Mix well.

Season the Mixture

Add salt, black pepper, and red pepper flakes. Stir to combine, then pour in enough water to cover the beans.

Simmer

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 45 minutes, or until the beans are tender.

Finish with Herbs

Once the beans are cooked, stir in the fresh basil and parsley. Adjust the seasoning if necessary.

Serve

Serve the Fagioli all' Uccelletto hot with crusty bread or as a side dish.