Creamy Tuscan White Beans (Printable)
Creamy cannellini beans slowly simmered with aromatic herbs, garlic, and rich olive oil for a comforting Italian classic.
# 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
# How To Make It:
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.
04 - Add the beans, broth, and 6 cups fresh water if using dried beans. 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 using. Drizzle with additional olive oil before serving.
# Expert Suggestions:
01 -
- These beans transform humble ingredients into something luxurious with almost zero effort
- The leftovers somehow taste even better the next day, making them perfect for meal prep
02 -
- Dried beans can vary wildly in cooking time depending on their age, so start checking them at 30 minutes and keep adding liquid if they start to look dry
- A Parmesan rind thrown in during simmering adds incredible umami depth—just fish it out before serving
03 -
- Save the bean cooking liquid—it's basically liquid gold for soups or for reheating leftovers
- Let the beans rest for 10 minutes off the heat before serving so they can thicken slightly