Tuscan Beans with Sage
Transport your taste buds straight to the sun-soaked hills of Tuscany with this comforting recipe for Tuscan Beans with Sage. Featuring tender, slow-simmered cannellini beans infused with the earthy aroma of fresh sage and the rich, golden flavors of garlic sautéed in extra virgin olive oil, this dish is Italian simplicity at its finest. Perfect as a hearty side dish or a satisfying vegetarian main, these creamy beans are seasoned with a touch of salt, a hint of black pepper, and, for an optional zesty twist, a splash of lemon juice. Serve with crusty bread to savor every last drop of the flavorful broth, making it an irresistible meal for any time of year. With its minimal ingredients, traditional cooking techniques, and wholesome ingredients, this recipe beautifully embodies the essence of rustic Tuscan cuisine.
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Recipe Information
Ingredients
- 1 cup dried cannellini beans
- 6 cups water
- 3 tablespoons extra virgin olive oil
- 3 whole garlic cloves, finely sliced
- 8 whole fresh sage leaves
- 1 teaspoon salt
- 0.25 teaspoons ground black pepper
- 1 teaspoon lemon juice (optional)
- crusty bread for serving (optional)
Instructions
Rinse the dried cannellini beans under cold water to remove dirt and debris.
Place the beans in a large bowl and cover them with water. Let them soak for at least 8 hours or overnight.
Drain the soaked beans and transfer them to a large pot. Add 6 cups of fresh water.
Bring the pot to a boil over high heat, then reduce the heat to low and simmer for about 60 minutes, or until the beans are tender. Skim off any foam from the surface during cooking.
Once the beans are cooked, drain them and set them aside. Reserve about 1 cup of the cooking liquid for later use.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant, being careful not to let it burn.
Add the fresh sage leaves to the skillet and cook for another minute, allowing their aroma to infuse the oil.
Add the drained beans to the skillet, along with ½ cup of the reserved cooking liquid. Stir gently to combine.
Season with salt and black pepper, adjusting to taste. Simmer the beans on low heat for 5–10 minutes, stirring occasionally. Add more cooking liquid if the mixture seems dry.
If desired, stir in a teaspoon of fresh lemon juice for a bright, citrusy finish.
Serve warm with a drizzle of olive oil on top. Pair with crusty bread for a rustic meal.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 1.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
