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Fagioli all'uccelletto

  • Fagioli all'uccelletto (haricots à l'étouffée « haricots au petit oiseau »)

    Pour 4 personnes
    Temps de cuisson: 130 minutes
    Calories: 500 calories par part
    Niveau de difficulté: 1 ou 3

    300 g de haricots blancs frais
    ½ verre d'huile d'olive vierge extra
    200 g de tomates en conserve
    4 saucisses de porc
    1 brin de sauge
    2 gousses d’ail
    Sel selon votre goût.
    Poivre selon votre goût.

    1. Commencez par faire cuire les haricots, ce qui nécessite une attention particulière : placez les haricots dans une casserole ou un plat en terre cuite, et couvrez-les de 5 cm d'eau froide.
    2. Portez doucement à ébullition, puis réduire le feu et laissez cuire à feu doux jusqu'à ce que les haricots soient tendres sans se décomposer.
    3. Quand les haricots sont prêts, faites revenir l'ail et le brin de sauge avec un peu d'huile dans une poêle.
    4. Après 2 ou 3 minutes, ajoutez les tomates en conserve et laissez cuire jusqu'à ce que la sauce devienne assez épaisse.
    5. Puis ajoutez les haricots préparés auparavant, ainsi que les saucisses pelées, et laissez cuire pendant au moins 15 minutes.
    6. Salez et poivrez selon votre goût.
    7. Servez chaud, aussitôt que le plat est prêt.

    Télécharger la recette

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