The Kitchen · Small Plates
Tuscan-Style White Beans
From The Kitchen
One of the most comforting things you can make from a can of beans. Warm cannellini, gently simmered with garlic, sage and good olive oil until creamy — pure Tuscan simplicity.
Scale
Ingredients
- 2 (15 oz) cans cannellini beans, drained (½ cup liquid reserved)
- 3 tablespoons extra virgin olive oil, plus more to serve
- 3 garlic cloves, sliced
- 4 fresh sage leaves (or 1 small rosemary sprig)
- 1 cup cherry tomatoes, halved (optional)
- ½ teaspoon sea salt
- Pinch of red pepper flakes
- Freshly ground black pepper
- A squeeze of fresh lemon
Method
- Warm the olive oil, garlic and sage in a saucepan over medium-low heat until fragrant, about 2 minutes — don't let the garlic brown.
- If using tomatoes, add them now and cook 3 minutes, until they begin to soften.
- Add the beans and a splash of the reserved liquid. Simmer gently 8 to 10 minutes, until creamy.
- Mash a few of the beans against the side of the pan to thicken. Season with salt, red pepper flakes and black pepper, and finish with olive oil and a squeeze of lemon.
Storage: Keeps 4 days refrigerated and reheats beautifully with a splash of water.
Serve it with
- Spooned on toasted bread as bruschetta
- Beside grilled chicken, fish or sausage
- Over sautéed greens
- With a poached or fried egg on top
Gina's tip
Mash a few of the beans against the pan — it makes the whole dish creamy without a drop of cream.
Coach's Note
Humble food, made with care, is often the most satisfying. A can of beans and a little olive oil can be a dinner you actually look forward to.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina