Tuscan White Beans (Print View)

Creamy cannellini beans simmered with garlic, rosemary, and sage in olive oil for a classic Italian comfort dish.

# Ingredient List:

→ Beans

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

# How to Make:

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).
07 - Drizzle with additional olive oil before serving.

# Expert Advice:

01 -
  • The beans become impossibly creamy without any dairy, letting the olive oil and herbs do all the heavy lifting
  • Its one of those dishes that tastes even better the next day, making it perfect for meal prep or unexpected guests
02 -
  • Older beans take longer to cook and may never become completely tender, so try to buy from stores with high turnover
  • Adding salt at the beginning is fine, but wait to adjust the final seasoning until the beans are fully cooked
03 -
  • A heavy pot like a Dutch oven distributes heat evenly and prevents hot spots that can cause beans to break apart
  • Reserve some of the cooking liquid before draining to adjust consistency later if the beans thicken too much

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