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:
[clickToTweet tweet=”This easy Tuscan White Beans recipe is a simple yet flavorful combination of beans with garlic, fresh herbs and quality olive oil. #recipes #beans #instantpot” quote=”This easy Tuscan White Beans recipe is a simple yet flavorful combination of beans with garlic, fresh herbs and quality olive oil.” theme=”style2″]
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.
PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!
- PLEASE follow the hosts of this party through one of their social media listed below. They will visit your post and pin it. Just pick one (or more) of the options below and please follow them.
- Please link up to three food-related posts that have never been linked up here before. Posts containing alcohol also will not be pinned.
- Place this button or a link to this post somewhere on your site–either on the actual post or on your sidebar or on your party page.
- As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
- Creative K Kids is not responsible for stolen images or the mis-use by others who have found your image through CreativeKKids.com.
- By linking up, you agree to let any of the hosts or co-hosts use your pictures and links if they decide to feature your post. Your photo may also be used for promotion on any of their social media outlets.
- If you include your e-mail in the linky form below you will be added to a weekly reminder e-mail when the link party goes live. Your e-mail will not to added to any other lists or given out.