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Beans in tomato sauce (Fagioli all'uccelleto) from Florentine: The True Cuisine of Florence (page 102) by Emiko Davies

  • sage
  • tomato passata
  • cooked cannellini beans

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Notes about this recipe

  • Yildiz100 on May 02, 2016

    I make a million versions of white beans and tomato sauce, but I had to try out this version too. I thought it was good-not any better than any of the other recipes I use, but I'd say just as good. It was, however, even simpler, since it didn't include any onions to chop. I love that she includes both volume and weight measurements. However, I found the two cups of cooked beans didn't nearly equal the weight she indicated. I went with the weight because 400 grams/14 oz of passata is a lot. In fact, next time if I use passata I will reduce the amount a bit. I suspect if using whole canned tomatoes (the other option she suggested) the ration would be just right.

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