White Beans With Tomatoes, Garlic, And Sage Recipe

Name: White Beans With Tomatoes, Garlic, And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried cannellini beans (or great Northern or navy beans), rinsed and picked over; 1 medium onion, unpeeled and halved through the root end; 1 medium carrot, cut into 2-inch lengths; 1 head garlic, top quarter cut off and loose papery skins removed, plus 4 medium cloves, sliced thin; Salt; 2 bay leaves; 1/4 cup extra virgin olive oil, plus additional for the table; 1/4 cup roughly chopped sage leaves; 1 (28-ounce) can diced tomatoes, drained; 2 tablespoons minced fresh parsley leaves; Ground black pepper

Servings: persons

1 pound dried cannellini beans (or great Northern or navy beans), rinsed and picked over
1 medium onion, unpeeled and halved through the root end
1 medium carrot, cut into 2-inch lengths
1 head garlic, top quarter cut off and loose papery skins removed, plus 4 medium cloves, sliced thin
Salt
2 bay leaves
1/4 cup extra virgin olive oil, plus additional for the table
1/4 cup roughly chopped sage leaves
1 (28-ounce) can diced tomatoes, drained
2 tablespoons minced fresh parsley leaves
Ground black pepper

1
1. Bring the beans, onion, carrot, garlic head, 1 teaspoon salt, bay leaves, and 6 cups water to a boil in a large saucepan or Dutch oven over medium-high heat. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until the beans are almost tender, 1 to 1 1/4 hours, adding more liquid if necessary. Remove the pot from the heat, completely cover, and let stand until the beans are fully tender, 30 to 60 minutes. Drain the beans, reserving 1 cup cooking liquid. Remove and discard the onion, carrot, and bay leaves. With a slotted spoon, transfer the head of garlic to a cutting board. Using tongs, squeeze the cloves out of the skins and return the softened cloves to the pot with the beans; discard the skins.
2
2. Heat the olive oil, thinly sliced garlic, and sage in a 12-inch skillet over medium heat. As the oil begins to sizzle, shake the pan back and forth so that the garlic does not stick (stirring with a wooden spoon will cause the garlic to clump). Cook until the garlic turns very pale gold and the sage darkens, about 4 minutes. Add the tomatoes and 1/2 teaspoon salt and simmer, stirring occasionally, until the tomato juices have evaporated and the tomatoes look shiny, about 10 minutes.
3
3. Stir in the beans and reserved cooking liquid. Simmer, stirring occasionally, until the liquid has evaporated, 18 to 20 minutes. Off the heat, stir in the parsley and season with salt and pepper to taste. Serve immediately, -accompanied by extra-virgin olive oil for -drizzling at the table.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound dried cannellini beans (or great Northern or navy beans), rinsed and picked over, 1 medium onion, unpeeled and halved through the root end, 1 medium carrot, cut into 2-inch lengths, 1 head garlic, top quarter cut off and loose papery skins removed, plus 4 medium cloves, sliced thin, and more.

Yes, White Beans With Tomatoes, Garlic, And Sage falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Beans With Tomatoes, Garlic, And Sage

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