Sautéed White Beans with Garlic, Sage and Tomatoes is a recipe that you’ll come back to time and time again.
It is such a wonderful side dish to so many main courses, but it’s so delicious on its own, you could easily make a meal out of it with a nice loaf of crusty Italian bread, a leafy green salad, and a glass of wine.
Now we’re talking!
HOW TO PREPARE SAUTÉED WHITE BEANS WITH GARLIC, SAGE AND TOMATOES
You can easily skip soaking the beans overnight and use canned beans to save time. Or, you can soak overnight. Either way is great!
Watch us show you how simple it is to make this amazing Sautéed White Beans with Garlic, Sage and Tomatoes:
The garlic and sage really bring this dish to life.
Be sure to sauté the garlic until it’s a golden brown. But don’t let it burn!
You will love the way your kitchen smells when cooking Sautéed White Beans with Garlic, Sage and Tomatoes
WHITE WINE DEEPENS THE FLAVORS EVEN MORE
And of course cooking with a nice dry white wine enriches the flavor even more.
Pour only a quarter cup into the sauce pan, and then pour a nice glass for yourself. You deserve it..you’re making something spectacular!
The flavors of this Sautéed White Beans with Garlic, Sage and Tomatoes are quintessential Italian.
I absolutely love using certified canned whole San Marzano.
These tomatoes come from the rich soil at the foot of Mount Vesuvius in Italy and they are canned at the height of their season. Read more about them here.
Legend has it that the tomatoes are best when squeezed into the skillet with your hands. Why take a chance? Squeeze away! And it’s kind of fun!.
SAUTÉED WHITE BEANS WITH GARLIC, SAGE AND TOMATOES MAKE AN IDEAL SIDE DISH
Not many recipes are this easy to prepare that still produce such flavorful and amazing results.
I get hungry every time I think about this dish.
Within no time, I’m running to the pantry to get the simple ingredients. This is definitely one of the Loon’s favorite dishes.
There is something so soothing about beans and tomatoes simmering on a stove.
Steeped in history and layered in flavor and texture.
This is the good stuff.
AN INTERESTING HISTORY OF BEANS AND BEAN RECIPES
We just love beans of all kinds. But there is something about cannelloni beans that seem extra delicious to us.
I know the history of beans doesn’t really sound fascinating, but actually it is. Read this interesting A Selective History of Beans article from Republic of Beans.
As mentioned, this Sautéed White Beans with Garlic, Sage and Tomatoes recipe is the perfect side dish for so many wonderful main courses, such as our Mediterranean Tuna Steaks.
If this doesn’t make your stomach growl, well…I don’t know what to say to that. Because this is one of those dishes that actually tastes even better than it looks. And it is a gorgeous plate of yumminess!
Sautéed White Beans with Garlic, Sage and Tomatoes
- 1 cup dried cannellini beans (or two 15.5 oz. cans, drained)
- 1/4 cup olive oil
- 4 cloves garlic, minced about 2 tbsp
- 4 fresh sage leaves, chopped about 1 tbsp
- 1/4 cup dry white wine
- 1 28 oz can San Marzano tomatoes drained
- Kosher salt and freshly ground black pepper to taste
- Cover the beans with water in a large pot and let soak overnight (if using drained canned beans, skip to step 3)
- Drain beans and re-fill with fresh water in same pot. Bring to a boil and cook for 1 1/2 to 2 hours, or until beans are soft. Drains beans, reserving about 1 cup of liquid.
- In a large skillet over medium heat, warm the olive oil.
- Add the garlic and sage and cook until lightly golden, about 2 minutes.
- Add the wine and cook until nearly evaporated, about 3 minutes.
- Add the beans and the squeeze the tomatoes into the beans with your hands. Season with a healthy pinch of salt and pepper. Simmer for 15 minutes, adding reserved liquid if becoming dry.
- Transfer to serving bowl and serve at once, or serve at room temperature.