START TO FINISH: 45 minutes
SERVINGS: 4
This is a simplified version of classic Tuscan fagioli all’uccelletto. For complexity, we flavor the beans with three layers of sage—finely chopped leaves, sage-infused oil and crumbled fried leaves. Any variety of canned white beans will work, though Great Northern and navy beans held their shape better than cannellini. This dish is hearty enough to serve as a main—it’s excellent with grilled rustic bread—but is also a good accompaniment to roasted chicken or pork.
Don’t drain both cans of beans. The liquid from one of the cans creates a sauce-like consistency that keeps the beans succulent.
6 tablespoons extra-virgin olive oil, divided
1 large fennel bulb, trimmed, halved, cored and finely chopped
1 medium yellow onion, finely chopped
4 medium garlic cloves, finely chopped
3 tablespoons finely chopped fresh sage, plus 20 whole leaves
¼ teaspoon red pepper flakes
Kosher salt and ground black pepper
14½-ounce can diced tomatoes
Two 15½-ounce cans white beans (see note), 1 can rinsed and drained
Shaved or grated Parmesan cheese, to serve
In a large Dutch oven over medium, heat 3 tablespoons of the oil until shimmering. Add the fennel, onion, garlic, chopped sage, red pepper flakes and 1 teaspoon salt. Cover and cook, stirring occasionally, until the vegetables have softened, about 15 minutes.
Stir in the tomatoes and beans. Cook, uncovered, stirring occasionally and adjusting the heat to maintain a gentle simmer, for 10 minutes. Taste and season with salt and pepper.
Meanwhile, line a plate with paper towels. In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the whole sage leaves and cook, flipping once, until the edges begin to curl, about 1 minute. Transfer to the prepared plate; reserve the oil.
Transfer the beans to a serving bowl, then drizzle with the sage oil. Coarsely crumble the sage leaves over the beans. Top with Parmesan.