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
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
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