These Tuscan White Beans are infused with the flavors of garlic, fresh herbs, and spices, then topped off by a drizzle of the high-quality extra virgin olive oil for a classic side dish that pairs well with any number of entrees, including many types of chicken, beef, pork, and seafood.
With more than a dozen large sage plants in my yard I am always looking for new recipes that incorporate it. This one also uses fresh rosemary and thyme plus bay leaves, all of which I also have growing in the yard. Yeah me!
I have directions below for preparing either on the stovetop in a stock pot or Dutch oven or in a pressure cooker (stove top or electric). Don’t we all need more recipes for those Instant Pots we got at Christmas? is it just me?
More of our favorite bean recipes:
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Tuscan White Beans with Fresh Sage
- 3 c. dried white beans preferably cannellini, rinsed and picked over
- Cold water to cover
- 2 T. olive oil
- 6-8 cloves garlic peeled and smashed
- 2 bay leaves
- 10-12 large fresh sage leaves
- 2 large sprigs fresh thyme
- 2 large sprigs fresh rosemary
- 2 t. sea salt
- 15-20 whole black peppercorns
- Sea salt and black pepper to taste
- 2 T. high-quality extra virgin olive oil
- Cover rinsed beans with 2-3 inches of water. Cover and set aside for at least 8 hours or overnight. Don't want to wait 8 hours? Read notes below for quick soaking methods.
- Drain and rinse beans and transfer to a large stock pot or pressure cooker. Cover with 2-3 inches of cold water and add 2 tablespoons olive oil, garlic, bay leaves, fresh herbs, salt, and black peppercorns.
- stovetop: Bring to a low boil for one minute over medium-high heat, then reduce heat to medium-low.
Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beans are tender. Remove from heat and let beans sit in the pot with the cooking liquid for 15-20 minutes. Beans should be tender, but not mushy.
- pressure cooker: Cook on high pressure for 8 minutes and allow pressure to release naturally. Beans should be tender, but not mushy.
- Carefully drain beans, remove herbs and place into serving bowl. Season with salt and black pepper, if desired, and drizzle with high-quality olive oil to serve. Enjoy!
No Soak pressure cooking method: If using a pressure cooker you can skip the soaking and increase the pressure cooking time to 25 minutes on high with a natural pressure release.
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