Cannellini Beans with Garlic and Sage
A rustic Italian-style dish of tender white kidney beans slowly simmered with aromatic garlic, fresh sage, and peppercorns. These creamy beans are finished with a drizzle of extra-virgin olive oil for a simple yet flavorful side dish.
Ingredients
- •1 pound dried cannellini (white kidney beans)
- •8 cups room-temperature water
- •2 tablespoons olive oil
- •1 head large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
- •1 sprig large fresh sage sprig
- •¼ teaspoon whole black peppercorns
- •1 teaspoon coarse kosher salt
- •2 tablespoons Extra-virgin olive oil
Cooking Instructions
- 1.
Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
720 min
- 2.
Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
180 min
- 3.
Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.
10 min
