Fagioli all’Uccelletto (Tuscan Stewed Beans)

Instructions

1. Add the dried beans to a large bowl and cover with 10 cups of cold water. Cover the bowl tightly with plastic wrap and transfer to the refrigerator to soak for 8-10 hours.
2. After soaking, drain the beans and transfer them to a dutch oven. Cover the beans with 8 cups of water. Add the sliced head of garlic, sage, shallot, and salt to the pot. Bring the mixture to a boil over high heat, then turn the heat down to low and simmer for 35-40 minutes, stirring occasionally, until the beans are tender. Use a spoon to skim and remove any foam that sits on top of the water while cooking. Remove from heat. Discard the garlic, sage, and shallot. Drain the beans and set them aside while you make the sauce.
3. Use a paper towel to wipe out the dutch oven, then bring the heat up to medium. Add the olive oil, garlic, sage, and red pepper flakes to the pot. Cook, stirring frequently, until the garlic is fragrant and softened but not browned, about 2 minutes. Add the tomatoes, parmesan rind, and ¾ teaspoon of salt and stir well to combine. Bring the mixture up to a boil, then turn the heat down to low and use a wooden spoon to break up the tomatoes. Add the drained beans to the sauce, and stir to incorporate. Cover and simmer on low heat for 40-50 minutes, stirring occasionally, until the sauce is glossy and coating the beans. If the sauce starts to look too dry or begins to stick to the bottom of the pot, add a few tablespoons of water and stir to combine. Remove from heat and discard the parmesan rind. Season with salt to taste. Serve topped with a drizzle of olive oil.