F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Cannellini Beans with Sage

  • SERVINGS: 8
  • BASIC-EASY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 1/2 cups dried cannellini beans, soaked overnight in cold water
  2. 12 large fresh sage leaves
  3. 4 garlic cloves
  4. 1/2 cup olive oil
  5. Salt and freshly ground pepper
  1. Drain and rinse the beans. In a large saucepan, cover the beans with 12 cups of cold water. Add the sage, garlic and 3 tablespoons of the olive oil and bring to a gently boil over moderate heat. Reduce the heat to low and simmer, stirring often, until the beans are tender, about 1 1/2 hours. Season with salt and pepper. Transfer the beans to a bowl, drizzle the remaining 5 tablespoons of olive oil on top and serve.
Make Ahead The beans can be refrigerated for up to 2 days. Reheat gently before finishing with the olive oil.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.