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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Thank you for hosting such a fun party each week. I think parties are the best social media strategy around!! I linked my Homemade Pizza Calzones, Reeses Peanut Butter Cup Cheesecake, and a Vegetable Lasagna with White Sauce.I hope you enjoy them. Have a happy week! #OverTheMoon #WWBlogHop #ThursdayFavoriteThings
I hope you're having a great week! Thanks for hosting!
Yummy recipe! We have the larger white beans here as well (what we call in the UK butter beans) and they are served as antipasto in many restaurants here in Umbria, Italy, The cooked beans are marinated in olive oil, a bit of vinegar, garlic and/or onion and oregano perhaps. Serve with chunky bread to dip in the marinade.
Oh my yum!