Tuscan White Beans With Sage
15m prep 11m cook 26m ready
Creamy white beans simmered with bacon, sage, and garlic in a Tuscan-style side dish. Quick pressure-cooking makes this classic weeknight-friendly.
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Ingredients
- 454 g dried white kidney beans (cannellini) or Great Northern beans
- 2 onions sliced in half-rounds
- 44.4 ml olive oil
- 3 bacon
- 4 large garlic cloves smashed
- 1 bay leaf
- 2 sprig sage
- 9.86 ml fresh sage thinly sliced
- Kosher salt
- pepper
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 234 mg
- Iron: 4.47 mg
- Magnesium: 130 mg
- Phosphorus: 385 mg
- Potassium: 1143 mg
- Zinc: 2.3 mg
Let's Cook
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Step 1.
Place 1 pound dried white kidney beans (cannellini) or Great Northern beans in a large bowl. Add cold water to cover by 2 inches. Let stand overnight. Drain and rinse well.
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Step 2.
Press Sauté on the Instant Pot and add 3 tablespoons olive oil. Add 2 sliced onions and cook for 4 minutes, stirring occasionally, until softening. Press Cancel.
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Step 3.
Add 3 slices bacon, 4 smashed garlic cloves, 1 bay leaf, 2 sage sprigs, the drained beans, and 6 cups water to the Instant Pot. Cover, lock the lid, and cook on high pressure for 7 minutes. Use the quick release method to release the pressure, then open the lid.
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Step 4.
Drain the beans, reserving 1 cup of the cooking liquid. Discard the bacon, sage sprigs, and bay leaf. Stir in 2 teaspoons salt, ¼ teaspoon pepper, 2 teaspoons thinly sliced fresh sage, and ½ to 1 cup of the reserved cooking liquid to reach desired consistency. Serve hot, warm, or at room temperature. Drizzle with additional olive oil if desired.
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