Tuscan Sautéed White Beans with Garlic, Sage and Tomatoes | Cooking Italian with Joe

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola oil is a budget-friendly option.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier, while water can be a cost-saving substitute.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor with fewer calories, while black pepper is a common pantry staple.

Warm 4-5 tablespoons of extra virgin olive oil in a large pan over low heat, just below medium.

Peel 4 cloves of garlic and crush them with the flat side of a knife, leaving them in rustic chunks.

Add the garlic to the warmed oil and sauté until just starting to bubble, adjusting heat to avoid frying.

Cook the garlic until it is on the edge of brown to flavor the oil, being careful not to burn it.

Add the 30 ounces of rinsed cannellini beans to the pan with the garlic and oil.

Add the 1 pound of whole peeled San Marzano tomatoes to the pan, breaking them up gently with a spoon.

Add 5-6 sage leaves to the mixture, reserving a couple for garnish.

Season with fresh ground pepper and sea salt to taste.

Stir the mixture well and allow it to simmer for about 10-15 minutes, stirring occasionally, until heated through and flavors meld.

Serve warm, garnished with reserved sage leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary