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White Beans with Sage and Olive Oil

3.4

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White Beans with Sage and Olive OilBrian Leatart

(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 pound dried Great Northern beans
6 cups cold water
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh sage
1 large garlic clove, minced
Additional olive oil

Preparation

  1. Step 1

    Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.

    Step 2

    Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)

    Step 3

    Using slotted spoon, transfer beans to bowl. Top with more oil.

TagsStewSoup/StewItalianEuropeanWhite BeanBean and LegumeVegetableSageHerbs & SpicesSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyWeeknight Meals5 Ingredients or FewerMake AheadSimmerBon Appétit

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