Creamy Garlicky Tuscan White Beans (Printable)

Hearty Italian white beans simmered with garlic, rosemary, and sage in olive oil for a creamy, comforting side dish.

# What You'll Need:

→ Beans

01 - 2 cups dried cannellini beans or 3 cans (15 oz each) cannellini beans, 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 - Heat olive oil in a heavy-bottomed pot over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
03 - Stir in minced garlic, rosemary sprigs, and sage leaves. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add the prepared beans, broth, and 6 cups fresh water if using dried beans. Bring to a gentle boil, then reduce heat to maintain a steady 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 and discard rosemary sprigs and sage leaves. Season with salt, pepper, and red pepper flakes if desired. Adjust seasoning to taste.
07 - Drizzle with additional extra-virgin olive oil before serving warm.

# Expert Advice:

01 -
  • These beans taste like theyve been simmering all day in an Italian nonnas kitchen, but they come together in under an hour
  • The creamy texture develops naturally as the beans cook, no heavy cream or complicated techniques needed
  • They somehow manage to feel luxurious and comforting while being incredibly budget friendly and nourishing
02 -
  • I once skipped soaking dried beans and they took forever to cook, never quite reaching that creamy texture that makes this dish special
  • Adding salt at the beginning prevents beans from becoming tough, so do not be afraid to season early in the process
03 -
  • Reserve a ladleful of the cooking liquid before draining, as this liquid is liquid gold for adjusting consistency later
  • A Parmesan rind added during simmering creates an incredibly savory depth without any dairy in the final dish

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