Creamy Garlicky Tuscan White Beans (Printable)

Classic Italian white beans simmered with aromatics and herbs for a creamy, comforting side dish.

# 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)

# Directions:

01 - If using dried beans, soak them overnight in plenty of cold water. Drain and rinse thoroughly 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, being careful not to burn the garlic.
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 for dried beans or 15–20 minutes for canned beans.
06 - Remove rosemary and sage sprigs. Season with salt, pepper, and red pepper flakes if desired. Drizzle with additional olive oil before serving.

# Expert Advice:

01 -
  • These beans transform into something velvety and luxurious with almost zero effort
  • The aromatics build layers of flavor that make humble ingredients taste extraordinary
  • Theyre even better the next day, so meal prep becomes a gift to your future self
02 -
  • A Parmesan rind tossed in during simmering adds incredible umami depth, just fish it out before serving
  • Resist the urge to salt until the very end, it keeps the bean skins from getting tough
  • The liquid should look creamy and slightly thick, not watery, so let it reduce if needed
03 -
  • Use a heavy pot or Dutch oven to prevent hot spots that can scorch the beans
  • Keep the simmer gentle, aggressive boiling breaks apart the beans

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