Tuscan Beans
- 10m Prep Time
- 50m Cook Time
- 1h 0mReady In
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6 to 8 servings Tuscans love beans so much that the rest of Italy calls them mangia fagioli, “the bean eaters.” We feel as if we would fit right in.
Ingredients
- 1 pound dried cannellini, pinto, or cranberry beans, rinsed and picked over
- ¼ cup olive oil
- 12 fresh sage leaves
- 3 garlic cloves, halved
- ¼ teaspoon red pepper flakes, or to taste
- (1 Parmesan rind)
- Salt and black pepper
- About 1 teaspoon extra-virgin olive oil (2 to 3 tablespoons total)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound dried cannellini, pinto, or cranberry beans, rinsed and picked over
- ¼ cup olive oil
- 12 fresh sage leaves
- 3 garlic cloves, halved
- ¼ teaspoon red pepper flakes, or to taste
- (1 Parmesan rind)
- Salt and black pepper
- About 1 teaspoon extra-virgin olive oil (2 to 3 tablespoons total)
Let's Cook
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Step 1.
If desired, soak overnight: 1 pound dried cannellini, pinto, or cranberry beans, rinsed and picked over
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Step 2.
Drain the beans and set aside. Heat in a large pot over medium heat until hot: ¼ cup olive oil
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Step 3.
Add and fry until fragrant: 12 fresh sage leaves; 3 garlic cloves, halved; ¼ teaspoon red pepper flakes, or to taste
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Step 4.
Add the beans to the pot along with water to cover by 2 inches. If available, add: (1 Parmesan rind)
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Step 5.
Bring to a boil, then reduce the heat, partially cover, and simmer gently for 30 minutes. Season to taste with: Salt and black pepper
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Step 6.
Continue to simmer until the beans are tender, 15 to 20 minutes more. Mash some of the beans with a potato masher or remove 1 cup of beans and puree in a food processor. Stir them back into the beans and simmer to thicken the broth slightly. Serve warm or at room temperature, drizzling over each portion: About 1 teaspoon extra-virgin olive oil (2 to 3 tablespoons total)
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