Sausage and Beans all'uccelletto

Method

1. Soak the cannellini beans in cold water overnight.
2. Drain the beans and place them in a pot. Cover with fresh cold water. Add 1 head of garlic, a drizzle of olive oil, and a generous amount of black pepper. Cook for about 1.5 hours until tender but not mushy.
3. In a separate large pan or casserole, heat olive oil. Add 3-4 cloves of garlic (sliced or whole), several sage leaves, and 1 bay leaf. Sauté until fragrant.
4. Add the sausages (do not remove the casing or pierce them). Brown on all sides over medium heat.
5. Deglaze the pan with a splash of red wine (Chianti if available). Let the alcohol evaporate.
6. Add the cooked cannellini beans together with some of their cooking liquid.
7. Stir in 1 tablespoon of tomato concentrate (tomato paste) and some tomato passata. Mix well.
8. Reduce the heat to low, cover, and cook for 25-30 minutes until the sauce is thick and creamy.
9. Meanwhile, slice some crusty bread, drizzle with olive oil, and toast in the oven at 180°C for about 10 minutes.
10. Serve the salsiccia e fagioli with the toasted bread. Optionally, rub a cut garlic clove on the bread for extra flavor.