Tuscan White Beans (Printable View)

Creamy white beans with garlic, rosemary, and sage in olive oil. A hearty Italian classic ready in under an hour.

# Ingredient List:

01 - 2 cups dried cannellini beans (or 3 cans, 15 oz each, drained and rinsed)

02 - 6 cups water (if using dried beans)

03 - 2 tablespoons extra-virgin olive oil

04 - 1 small yellow onion, finely chopped

05 - 3 garlic cloves, minced

06 - 2 sprigs fresh rosemary

07 - 4 fresh sage leaves

08 - 2 cups vegetable or chicken broth

09 - 1 teaspoon kosher salt (plus more to taste)

10 - 1/2 teaspoon freshly ground black pepper

11 - Pinch of red pepper flakes (optional)

01 - If using dried beans, soak them overnight in plenty of cold water. Drain and rinse before cooking.

02 - In a heavy-bottomed pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 4 minutes.

03 - Stir in garlic, rosemary, and sage. Sauté for 1 minute until fragrant.

04 - Add the beans, broth, and (if using dried beans) 6 cups fresh water. Bring to a gentle boil, then reduce heat to a simmer.

05 - Cook uncovered, stirring occasionally, until beans are tender and creamy, about 30–40 minutes (canned beans will take about 15–20 minutes).

06 - Remove rosemary and sage. Season with salt, pepper, and red pepper flakes (if using). Drizzle with additional olive oil before serving.

01 -

The humblest ingredients transform into something luxurious with almost no effort
These beans taste like theyve simmered all day even though they come together in under an hour

02 -

A Parmesan rind thrown into the simmering pot creates an incredible depth of flavor, just fish it out before serving
Canned beans need only 15 to 20 minutes to absorb the flavors and become part of the dish

03 -

Resist the urge to salt the beans at the very beginning, it can make the skins tough
Keep the simmer gentle, violent boiling breaks the beans apart