Tuscan White Beans with Sage and Rosemary — Fagioli all'Olio Toscana
Tuscan cannellini beans simmered slowly with garlic, sage, and rosemary, then finished simply with the best new-season olive oil, freshly ground black pepper, and a final pinch of flaky salt for the rustic farmhouse bean plate.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Smash 10 garlic cloves skin-on. Measure 480g drained cannellini beans. Tear 12 sage leaves. Break 2 rosemary sprigs into pieces. Slice and lightly toast 120g Tuscan bread. Have 300ml hot stock, 1/2 cup cooking olive oil (minus 2 tbsp), 1/4 cup finishing olive oil, fine sea salt, and black pepper ready.
Bloom
Heat 1/2 cup minus 2 tbsp olive oil in a wide heavy pan over medium-low heat 1 minute until shimmering. Add smashed garlic, sage, and rosemary. Cook 3 minutes until garlic skins turn golden and herbs perfume the oil, stirring gently.
Simmer
Add drained beans, stir to coat in herb oil. Pour in hot stock, add 1/2 tsp fine salt and 1/2 tsp pepper. Bring to bare simmer, cover loosely, reduce to very low heat. Cook 24 minutes, stirring every 6 minutes, until beans absorb flavors and liquid reduces to glossy coating clinging to beans.
Finish
Discard rosemary stems. Squeeze soft garlic from skins back into pan, mash gently into beans for sweet depth, discard skins. Remove from heat.
Plate
Spoon beans into two warm wide shallow bowls. Drizzle generously with new-season grassy olive oil. Finish each with 1/2 tsp flaky salt and 1/4 tsp coarse pepper. Serve with toasted bread and lemon wedges alongside for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.