Creamy Tuscan White Beans (Print Page)

Creamy white beans simmered with garlic, rosemary, and sage in olive oil for a classic Italian side dish.

# What You 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)

# Directions:

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).
07 - Drizzle with additional olive oil before serving.

# Expert Tips:

01 -
  • These beans taste like they've been cooking all day but actually come together in under an hour with pantry staples
  • The recipe is forgiving enough for weeknight dinners yet impressive enough for serving guests alongside roasted meats or crusty bread
02 -
  • Different beans absorb liquid differently, so check the pot occasionally and add more water or broth if things look too thick or dry
  • A Parmesan rind tossed in during simmering adds incredible umami—just fish it out before serving like you would the herb sprigs
03 -
  • Don't salt the beans until after they've cooked—salt can toughen the skins and prevent proper softening
  • Save some of the cooking liquid before draining, as it's liquid gold for adjusting consistency when reheating

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