White Beans with Sage
Simple yet deeply satisfying, this recipe for White Beans with Sage combines buttery, tender white beans with the earthy aroma of fresh sage and the warm, nutty depths of garlic-infused olive oil. Perfect as a wholesome side dish or a light vegetarian main paired with crusty bread, this recipe highlights the beauty of minimal ingredients used to their fullest potential. The beans are gently simmered to perfection, then tossed in a fragrant sage and garlic mixture, creating a silky, herbaceous dish that’s both comforting and refined. The optional hint of lemon zest adds a bright, citrusy finish, while the reserved cooking liquid ensures a lusciously saucy texture. Whether you’re seeking a rustic addition to a dinner spread or a hearty yet light meal, this simple recipe is a testament to the magic of slow-cooked, flavorful ingredients. Perfect for fans of Mediterranean cuisine and plant-based dishes, "White Beans with Sage" is a must-try recipe for capturing timeless, earthy flavors.
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Recipe Information
Ingredients
- 1 cup dried white beans (e.g., cannellini or Great Northern)
- 6 cups water
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 6 leaves fresh sage leaves
- 1 teaspoon salt
- 0.25 teaspoons black pepper, freshly ground
- 1 teaspoon lemon zest (optional)
- 2 slices crusty bread (optional, for serving)
Instructions
Rinse the dried white beans under cold water, discarding any debris or damaged beans.
In a large pot, combine the beans and 6 cups of water. Bring the water to a boil over high heat.
Once boiling, reduce the heat to low and simmer the beans gently for 60–75 minutes, or until tender. Stir occasionally and add more water if needed to keep the beans submerged.
Drain the cooked beans, reserving about 1 cup of the cooking liquid. Set aside.
In the same pot, heat the olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant but not browned.
Add the fresh sage leaves to the pot and stir them briefly in the oil until aromatic, about 30 seconds.
Return the cooked beans to the pot. Stir well to coat them in the garlic-sage oil mixture.
Season with salt and black pepper. Add 1/2 cup of the reserved cooking liquid to loosen the mixture and heat through for 5–7 minutes. Add more liquid if a saucier consistency is desired.
For added brightness, stir in the optional lemon zest just before serving.
Serve warm as a side dish or with crusty bread for a light meal. Enjoy!
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 6.4 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3759 mg | 80% | |
*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.
