Creamy Garlicky Tuscan White Beans (Print)
Tender cannellini beans simmered with aromatic herbs, garlic, and olive oil for a rich, comforting Italian dish perfect for any meal.
# Ingredient List:
→ Beans
01 - 2 cups dried cannellini beans or 3 cans (15 oz each) cannellini beans, drained and rinsed
02 - 6 cups water if using dried beans
→ Aromatics & Herbs
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
→ Liquids
08 - 2 cups vegetable or chicken broth
→ Seasonings
09 - 1 teaspoon kosher salt, plus more to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - Pinch of red pepper flakes
# How-To Steps:
01 - If using dried beans, soak them overnight in plenty of cold water. Drain and rinse thoroughly before cooking.
02 - Heat olive oil in a heavy-bottomed pot over medium heat. Add finely chopped onion and sauté until translucent, about 4 minutes.
03 - Stir in minced garlic, rosemary sprigs, and sage leaves. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add the prepared beans, broth, and 6 cups fresh water if using dried beans. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
05 - Cook uncovered, stirring occasionally, until beans are tender and creamy—about 30 to 40 minutes for dried beans or 15 to 20 minutes for canned beans.
06 - Remove and discard rosemary sprigs and sage leaves. Season with salt, black pepper, and red pepper flakes if desired. Adjust seasoning to taste.
07 - Drizzle with additional extra-virgin olive oil before serving. Serve warm as a side dish, over toasted bread, or atop sautéed greens.
# Expert Suggestions:
01 -
- The beans become impossibly creamy without any cream, letting the pure flavor shine through
- Its one of those humble dishes that somehow tastes greater than the sum of its parts
02 -
- I once skipped the fresh herbs and used dried, and the difference was honestly depressing—fresh is non-negotiable here
- Adding a Parmesan rind to the simmering liquid is the secret weapon nobody talks about until they taste it
03 -
- Save some of the cooking liquid—it's liquid gold for soups or reheating
- A final drizzle of really good olive oil right before serving makes everything taste restaurant-quality