| Tuscan White Beans
Italian
Herby, delicious beans
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| This is that bean recipe, the ones your guests will swoon over. Simple to prepare, and best made ahead. I call for Roma tomatoes, but I have provided weight so you can substitute other types. I often use those garden tomatoes that are getting a bit too ripe, but increase the weight to 1 pound or so as they usually have a higher water content. The beans are delicious as is, or add a sprinkling of parmesan. Wilt some greens such as kale or spinach in the warm beans, if desired. Leftovers are great added to soups, or pureed into a spread for a crispy baguette. |
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| Ingredients |
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1/2 pound cannellini beans (we love the Marcella beans from Rancho Gordo)
2 tablespoons olive oil
3 cloves garlic, sliced
2 large roma tomatoes (about 10 ounces), finely diced
Salt and freshly ground black pepper +
1/2 tablespoon finely chopped fresh sage
1/2 tablespoon finely chopped rosemary
1/2 cup bean water or vegetable stock
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Steps
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| 1 | Cook beans in your preferred method. Stovetop - add 4 cups water to beans, then cook until just tender, 1.5-2 hours. Instant Pot - Cook on high for 25 minutes, then 5 minutes natural release, then manually release pressure. If beans are not completely cooked, you can boil using the sauté setting until they are just tender. Drain, retaining bean water if you wish to use that instead of stock. |
| | 2 | In a large pot over medium heat, add olive oil and garlic. Sauté for 30 seconds, then add tomato. Cook, stirring often, until tomatoes break down and become paste-like. They will start to stick a bit as the sugars concentrate, and there will no longer be discernible pieces of tomato. Add 1/2 teaspoon salt and a few grindings of black pepper. |
| | 3 | Add herbs, then add beans and bean water or stock. Bring to a simmer, then turn off heat to let flavors meld. This can be done hours ahead, and it will allow the rosemary and sage to mellow. |
| | 4 | When ready to serve, gently reheat, then sample and add more salt and pepper to taste. Add a drizzle of olive oil if desired. |
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| Yield |
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original recipe yield: 4 servings
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