Cannellini beans with garlic and sage
4 servings
45 minutes
Cannellini beans with garlic and sage is an exquisite dish of French cuisine infused with the aromas of Provençal herbs and the creamy texture of the beans. The origins of this recipe trace back to traditional French country kitchens, where simple yet refined dishes were valued for their rich flavor and nourishment. Cannellini is one of the most delicate varieties of beans, perfectly complementing the soft spiciness of sage and the sweet depth of roasted garlic. The beans are slowly cooked with aromatic spices, absorbing their subtle nuances, and then served with olive oil that highlights its creamy texture. This dish is wonderful as a light dinner or a side to meat and fish dishes, bringing a cozy atmosphere of French gastronomy to the table.
1
Pour the beans into a large bowl and cover with 6 cups of cold water. Leave overnight.
- Cannellini beans: 450 g
2
Drain the water from the beans and transfer to a large pot. Add 8 cups of water, 2 tablespoons of olive oil, a sprig of sage, and black pepper. Peel the garlic and cut off the top of the head. Add it to the beans. Bring to a boil over medium heat, slightly reduce the heat, and simmer uncovered for about 1.5 hours, stirring occasionally. Add 1 teaspoon of salt. Cook for another 30 minutes until the beans are soft, adding more water if necessary. Cool in the broth for about 1 hour.
- Cannellini beans: 450 g
- Olive oil: 2 tablespoons
- Sage: 1 stem
- Black peppercorns: 0.3 teaspoon
- Garlic: 1 head
- Coarse salt: 1 teaspoon
3
Using a slotted spoon, distribute the beans into serving bowls, removing the garlic, sage, and black pepper. Season with salt and pepper to taste, drizzle with olive oil, and serve.
- Olive oil: 2 tablespoons
- Coarse salt: 1 teaspoon
- Black peppercorns: 0.3 teaspoon