Tuscan White Beans with Fresh Sage

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    Tuscan White Beans with Fresh Sage

    As a rule, Tuscan cooking is neither fussy nor complicated. It does not rely on expensive ingredients, heavy sauces, or elaborate presentations to shine. Instead, these recipes often feature high-quality local ingredients combined in delicious, yet elegantly simple, ways.

    This recipe is no exception. Here, humble 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 which Tuscany is known.

    When making this dish, it’s always a good idea to prepare more beans than you think you’ll need. Leftovers can be added to salads, stews, and soups for quick and easy meal preparation.

    Time-Saving Tip: if you don’t have time to soak beans overnight, add them to a large pot and cover with 3” of cold water. Bring to a rapid boil over high heat for one minute, then remove from heat. Cover and set aside for at least one hour before draining.

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    Tuscan White Beans with Fresh Sage
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    Prep Time 10 minutes
    Cook Time 2 hours
    Servings
    cups
    Ingredients
    Prep Time 10 minutes
    Cook Time 2 hours
    Servings
    cups
    Ingredients
    Tuscan White Beans with Fresh Sage
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Instructions
    1. Add rinsed beans to a large bowl and cover with cold water. Cover and set aside for at least 8 hours or overnight.
    2. Drain and rinse beans and transfer to a large stock pot or Dutch oven. Cover with 2-3 inches of cold water and add 2 tablespoons regular olive oil, garlic, bay leaves, fresh herbs, sea salt, and black peppercorns. Bring to a low boil for one minute over medium-high heat, then reduce heat to medium-low. Remove and discard any foam that collects on the surface while boiling.
    3. Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beans are tender. Remove from heat and let beans cool in the pot with the cooking liquid for 15-20 minutes. Note: Actual cooking time will depend on the size and age of the beans. Smaller, fresher beans will take less time than larger, older ones. Check for doneness after 45 minutes and adjust cooking time accordingly. Beans should be tender, but not mushy.
    4. Carefully drain beans, reserving some of the liquid to use in soups or stews, if desired. Remove and discard the solids from the cooking process before transferring the beans to a serving container. Season with salt and black pepper, if desired, and drizzle with high-quality olive oil to serve. Enjoy!

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