Tuscans have historically been known throughout the rest of Italy as mangiafagioli ("bean eaters") because of the amount of beans traditionally present in their diet, and this particular preparation -- white cannellini beans stewed in a rich tomato sauce with garlic, fresh sage, and white wine -- is one of the most traditional and popular throughout Tuscany.

The origin of the name of this dish, which translates literally as "bird-style beans," remains a mystery. Many different theories exist attempting to explain the connection to birds, but according to Pellegrino Artusi, the great maestro of Italian cuisine, the recipe got its name from the particular seasonings used -- he states that the beans are called "bird-style" because they're cooked with garlic and sage, which were traditionally used when roasting wild birds. Today wild birds are rarely eaten, so the name has even less meaning, though in a way it's similar to the classic Chinese dish Yu Shiang Pork: "yu shiang" translates as "fish-fragrant" or "fish-scented," but there is no fish in the dish at all! Apparently, in that case, the name came from the fact that the seasonings and spices used to cook the pork were previously used for preparing seafood dishes. 

Whatever the story, this is a hearty, comforting dish; a great autumn or winter accompaniment to any type of meat main dish. Note that it can also easily be made into a vegetarian dish by simply omitting the sausage. (Meatless versions are, in fact, traditional as well and perhaps even more widespread.) 

Ingredients

• 8 fresh sweet Italian sausages, casing removed
• 5-6 cloves garlic, peeled
• 1 small carrot, peeled and diced
• 3-4 bunches fresh sage leaves, washed, dried, and removed from stems (stems discarded)
• 1 cup dry white wine
• 2 cups tomato puree (passata di pomodoro)
• Sea salt and freshly ground black pepper, to taste
• 1 fifteen-ounce can cooked cannellini beans (or other white beans), drained well
• Extra-virgin olive oil

• Prep Time: 5 minutes
• Cook Time: 30 minutes

• Total Time: 35 minutes
• Yield: 4-6 servings

Preparation

Brown the sausage over medium-high heat in a large, deep skillet for a few minutes, using a wooden spoon to break it up into large chunks. Add the whole, peeled garlic cloves, carrot and sage leaves.

When the sausage is completely browned, add the white wine, let evaporate and add the tomato puree.

Bring the sauce to a boil, stirring gently. Season with salt and pepper to taste, then lower heat to a simmer and let cook for another 7 or 8 minutes.

Stir in the beans and gently mix well with the sausage and sauce. Let simmer for a another 8 to 10 minutes over low heat, continuing to stir occasionally so that it doesn't stick to the bottom of the pan. Serve very hot, with a drizzle of extra-virgin olive oil on top.