Tuscan White Beans
Herby, delicious beans.
Yield 4 servings
Ingredients
1/2 pound cannellini beans (we love the Marcella beans from Rancho Gordo)
2 tablespoons olive oil
3 cloves garlic, sliced
2 roma tomatoes (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
| 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. |
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| 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. Add 1/2 teaspoon salt and a few grindings of black pepper. |
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| 3 | Add herbs, then add beans and bean water or stock. Turn off heat to let flavors meld. |
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| 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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