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Stir occasionally, adding a small quantity of water if the beans become too dry.

“Beans in the style of little birds” is the meaning of the name of this recipe, which derives its title from a preparation for game using similar ingredients.

1/2 lb (225 gr) dry cannellini beans
4–5 tablespoons extra-virgin olive oil
2 garlic cloves, crushed whole
5–6 sage leaves
salt and pepper
4 oz (115 gr) fresh ripe tomatoes, peeled and diced

Clean and wash the beans the night before, place them in a container, and cover with fresh water. Leave the beans to soak in the water overnight.
Drain the beans the next day, when you are ready to cook.
Put the beans in a stockpot full of  water, and boil for about 20 minutes, or until the beans are tender.

In a skillet, pour the extra-virgin olive oil, and turn the heat to medium. Add garlic and sage, and sauté until the garlic starts coloring to a very pale brown.

Add the beans, salt, and pepper. Sauté over low heat for about 2–3 minutes.

Add the tomatoes. Cook uncovered over low heat for about 20 minutes or until the beans are tender and the sauce thicker.

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