Tuscan White Beans (Printable)

Creamy Italian white beans with garlic, rosemary, and sage in olive oil

# What You'll Need:

→ Beans

01 - 2 cups dried cannellini beans (or 3 cans, 15 oz each, drained and rinsed)
02 - 6 cups water (if using dried beans)

→ Aromatics & Herbs

03 - 2 tablespoons extra-virgin olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 sprigs fresh rosemary
07 - 4 fresh sage leaves

→ Liquids

08 - 2 cups vegetable or chicken broth

→ Seasonings

09 - 1 teaspoon kosher salt (plus more to taste)
10 - 1/2 teaspoon freshly ground black pepper
11 - Pinch of red pepper flakes (optional)

# How-To Steps:

01 - If using dried beans, soak them overnight in plenty of cold water. Drain and rinse before cooking.
02 - In a heavy-bottomed pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 4 minutes.
03 - Stir in garlic, rosemary, and sage. Sauté for 1 minute until fragrant.
04 - Add the beans, broth, and (if using dried beans) 6 cups fresh water. Bring to a gentle boil, then reduce heat to a simmer.
05 - Cook uncovered, stirring occasionally, until beans are tender and creamy, about 30–40 minutes (canned beans will take about 15–20 minutes).
06 - Remove rosemary and sage. Season with salt, pepper, and red pepper flakes (if using). Drizzle with additional olive oil before serving.

# Expert Advice:

01 -
  • The beans become impossibly creamy without any cream, letting the pure bean flavor shine through
  • This is one of those rare side dishes that actually upstage the main course
  • Makes enough for dinner tonight and a lunch that somehow tastes even better tomorrow
02 -
  • I learned the hard way that adding salt too early can keep beans from softening properly—wait until they are tender to season
  • Throw in a Parmesan rind during simmering if you have one, then fish it out before serving for an incredible depth of flavor
  • The liquid should mostly absorb but the beans should still look saucy, not dry—this is not a soup but also not a dry bean salad
03 -
  • Keep some Parmesan rinds in your freezer specifically for recipes like this—they add umami without dairy
  • If your beans are taking forever to soften, add a pinch of baking soda to the cooking water
  • Reserve some of the cooking liquid before serving in case the beans thicken up too much as they sit

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