Garlicky White Beans with Sage
By Bryan Roof & Morgan BollingPublished on February 13, 2020
Time
1½ hours, plus 8 hours brining
Yield
Serves 4 to 6
Ingredients
1 ½ tablespoons table salt for brining1 pound dried cannellini beans, picked over and rinsed1 tablespoon plus ¼ teaspoon table salt, divided6 tablespoons extra-virgin olive oil, divided3 garlic cloves, sliced thin6 fresh sage leaves ¼ teaspoon red pepper flakes
Before You Begin
Note that the beans need to be soaked for at least 8 hours before cooking. Fresh sage is essential to this recipe. Do not substitute dried.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours.
- Drain beans in colander and rinse well. Combine beans, 10 cups fresh water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at gentle simmer until beans are barely al dente, 40 to 50 minutes. (During simmer, bubbles should just break surface of water.)
- Turn off heat, cover pot, and let beans steep until tender, 20 to 30 minutes. Drain beans in colander. (Beans can be refrigerated in airtight container for up to 3 days. Alternatively, beans can be cooled, transferred to zipper-lock bags, and frozen for up to 1 month.)
- Combine ¼ cup oil and garlic in 12-inch nonstick skillet and cook over medium heat until garlic begins to brown lightly at edges, about 3 minutes.
- Add sage and pepper flakes and cook until fragrant, about 30 seconds. Add 3½ cups beans (reserve remainder for another use) and remaining ¼ teaspoon salt and cook until just heated through, about 2 minutes. Transfer to shallow serving dish and drizzle with remaining 2 tablespoons oil. Serve.
Time
1½ hours, plus 8 hours briningYield
Serves 4 to 6Ingredients
1 ½ tablespoons table salt for brining
1 pound dried cannellini beans, picked over and rinsed
1 tablespoon plus ¼ teaspoon table salt, divided
6 tablespoons extra-virgin olive oil, divided
3 garlic cloves, sliced thin
6 fresh sage leaves
¼ teaspoon red pepper flakes
Test Kitchen Techniques
Ingredients
1 ½ tablespoons table salt for brining
1 pound dried cannellini beans, picked over and rinsed
1 tablespoon plus ¼ teaspoon table salt, divided
6 tablespoons extra-virgin olive oil, divided
3 garlic cloves, sliced thin
6 fresh sage leaves
¼ teaspoon red pepper flakes
Test Kitchen Techniques
Ingredients
1 ½ tablespoons table salt for brining
1 pound dried cannellini beans, picked over and rinsed
1 tablespoon plus ¼ teaspoon table salt, divided
6 tablespoons extra-virgin olive oil, divided
3 garlic cloves, sliced thin
6 fresh sage leaves
¼ teaspoon red pepper flakes
Test Kitchen Techniques
Why This Recipe Works
In this quick yet flavor-packed side, we combined ingredients that thrive together: garlic, olive oil, sage, and white beans. We started by toasting garlic in oil to bring out its sweetness. Sage leaves infused the dish with herbal complexity. We preferred using cooked-from-dried cannellini beans for their extra-creamy texture. Finishing with a drizzle of olive oil added richness.
Before You Begin
Note that the beans need to be soaked for at least 8 hours before cooking. Fresh sage is essential to this recipe. Do not substitute dried.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours.
- Drain beans in colander and rinse well. Combine beans, 10 cups fresh water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at gentle simmer until beans are barely al dente, 40 to 50 minutes. (During simmer, bubbles should just break surface of water.)
- Turn off heat, cover pot, and let beans steep until tender, 20 to 30 minutes. Drain beans in colander. (Beans can be refrigerated in airtight container for up to 3 days. Alternatively, beans can be cooled, transferred to zipper-lock bags, and frozen for up to 1 month.)
- Combine ¼ cup oil and garlic in 12-inch nonstick skillet and cook over medium heat until garlic begins to brown lightly at edges, about 3 minutes.
- Add sage and pepper flakes and cook until fragrant, about 30 seconds. Add 3½ cups beans (reserve remainder for another use) and remaining ¼ teaspoon salt and cook until just heated through, about 2 minutes. Transfer to shallow serving dish and drizzle with remaining 2 tablespoons oil. Serve.
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