Quick White Beans with Tomatoes, Garlic, and Sage
By America's Test KitchenPublished on August 5, 2009
Yield
Serves 6 as a main dish
Ingredients
Before You Begin
Traditionally, the beans receive a liberal dousing of the finest extra-virgin olive oil prior to serving, but use your discretion; some tasters felt the beans were overwhelmed by the pungency of the oil. The amount of oil also depends on its flavor. Although this recipe yields a large quantity, the beans keep for several days and reheat well. Mixed with additional olive oil and a spritz of lemon juice, the beans are an outstanding topping for bruschetta. The grilled bread and beans can also be topped with sautéed spinach for a nutritious vegetarian meal.
Instructions
- 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.
- Stir in the beans and 1 cup chicken stock or canned broth. 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.
Yield
Serves 6 as a main dishIngredients
Ingredients
Ingredients
Why This Recipe Works
To coax the best flavor from the garlic, sage, and tomatoes for our quick white beans recipe, we sautéed sliced garlic and chopped sage in olive oil until the garlic was pale gold in color, then we stirred in drained canned diced tomatoes and simmered the mixture to blend the flavors. Finally we added the drained canned beans and some chicken broth and gently cooked the mixture to bring all the elements together.
Before You Begin
Traditionally, the beans receive a liberal dousing of the finest extra-virgin olive oil prior to serving, but use your discretion; some tasters felt the beans were overwhelmed by the pungency of the oil. The amount of oil also depends on its flavor. Although this recipe yields a large quantity, the beans keep for several days and reheat well. Mixed with additional olive oil and a spritz of lemon juice, the beans are an outstanding topping for bruschetta. The grilled bread and beans can also be topped with sautéed spinach for a nutritious vegetarian meal.
Instructions
- 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.
- Stir in the beans and 1 cup chicken stock or canned broth. 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.
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