In Tuscany, beans are traditionally cooked in a coccio – an earthenware pot that gently coaxes rich, rustic flavour. Here, cannellini beans, tomatoes and sausage meatballs come together in a hearty one-pot meal
| Created by | Spinneys |
| Prep time | 10 minutes |
| Marination time | Overnight |
| Cook time | 45 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 1008 |
| Fat | 52g |
| Saturates | 12g |
| Protein | 43g |
| Carbs | 100g |
| Sugars | 14g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Heat the olive oil in a clay pot over a medium heat.
2
Add the garlic and sage leaves and cook until fragrant. Add the meatballs and brown lightly. Stir in the peppers and tomatoes and bring to a simmer. Cook for 20 minutes. Add the cannellini beans and cook for a further 10 minutes. Season with salt and pepper.
3
Allow the dish to rest overnight for the flavours to deepen.
4
Reheat and serve with crusty sourdough bread.
