Sautéed White Beans with Garlic, Sage and Tomatoes

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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!

Sautéed white beans with garlic and sage in a large skillet with wooden spoon


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

Garlic and sage sautéing in a skillet for sautéed white beans with garlic and sage


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’re making something spectacular!

The flavors of this Sautéed White Beans with Garlic, Sage and Tomatoes are quintessential Italian.

White wine pouring into a pan of sautéed white beans and sage

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!.

San Marzano tomatoes being hand squeezed into sautéed white beans with sage and garlic


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.

Wooden spoon full of sautéed white beans with garlic, sage and tomatoes


But in the meantime, how about these amazing Sautéed White Beans with Garlic, Sage and Tomatoes!

Sautéed white beans with garlic, sage and tomatoes in a skillet


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 in a skillet with a wooden spoon.

Sautéed white beans with garlic, sage and tomatoes

Sautéed White Beans with Garlic, Sage and Tomatoes

This Sautéed White Beans with Garlic, Sage and Tomatoes couldn't be easier to prepare, but is so full of robust flavor, you won't believe how quickly you'll be getting this to your table.  Simple ingredients and wonderful flavors.  It is wonderful served warm or at room temperature. 
5 from 21 votes
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Keyword: Cannellini beans
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 people
Calories: 162kcal


  • 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. 



Calories: 162kcal
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    • Hey there, Jannna! Sorry for the delayed response here. So so so glad to hear this is a family favorite for you guys! We really love it, too. Thanks so much for letting us know!!! We really appreciate that so much! Stay in touch! Kris & Wesley

      • 5 stars
        I just recently found this recipe and I absolutely love it! I make this weekly now – so yummy, comforting, and healthy! I don’t think I’ve ever commented before on a recipe, but I felt the need to let you know how much I enjoy it — many thanks for sharing!

  • Just came across this recipe and cannot wait to try it. Cornbread is definitely going to be apart of this meal! Thanks for sharing!

  • I came across this recipe 6 days ago and have already made it 3 times! I made it just as written and couldn’t be more pleased with the results. I eat mine with toasted ciabatta with butter and garlic and a glass of white wine. I’m half Italian and this speaks loudly to my Italian roots. Thanks for such a wonderful, rustic recipe!

  • 5 stars
    This was great, I added a pound of spicy Italian sausage and beans from our garden. My husband and son (who is a chef) had second helpings! A great one dish meal! Easy!

    • Oh, Juli! That sounds PERFECT! That’s the kind of one-pot wonder we’d love to dig in. Glad you enjoyed the recipe and thanks so much for letting us know!! We truly appreciate that!! Stay in touch!! All the best, Kris & Wesley

    • Hi Kris! (Great name, by the way!)….sorry for the delayed response here. I would recommend using either chicken or vegetable stock and then simmer it until the liquid reduces by about half. You’ll still have a very delicious dish. Let us know if you make it and how it turns out. Hope you and your partner do enjoy!! Best, Kris

  • This looks stunning – love beans and am trying to get my hubby to love (like) them too! What would you typically serve this with? Thanks 🙂

    • Hi Mara! This is such a wonderful dish! We love serving them with our Mediterranean Tuna Steaks. But they would also go well with hamburgers or baked/roasted chicken. Hope this helps, and let us know if you make the recipe and what you think!! And please stay in touch! All the best, Kris & Wesley

      • Eventually got around to making this and we loved it!! Hubby included. Definitely will stay on our ‘regular dishes’ list. We just had a veggie meal, so served it with salads. Thanks for sharing.

      • Sounds fantastic, Mara!! So very happy to hear you enjoyed these beans!! We love ’em so much, too!! And thank you for letting us know. We really appreciate that! Best, Kris & Wesley

    • Thank you, Kelly!! We are so happy you enjoyed this recipe. We really love it so much, too. And thank you very much for letting us know. We REALLY appreciate it. Please stay in touch. All the best, Kris & Wesley

  • I’m thinking of doubling the recipe and adding some fresh spinach and serving in a bowl with brown rice! I’m doing this tomorrow. I love all forms of protein and this light recipe has me swooning!

    • Thanks, Tracee!! This recipe will double perfectly. We do that often when we are serving at a dinner party. And it’s always a hit! Let us know what you think if you make it!!

  • 5 stars
    My grandmother used to prepare this recipe as my after school snack, sans wine. She would sometimes add some bitter greens, fresh from her garden. And she would ladle it over a slice of her homemade bread. All the other kids got sugary treats, but I believe she put me on the path to healthy eating. Love you guys!

    • Thank you so much, Marie!! Nothing better than grandma’s cooking, right? And the addition of farm-fresh greens, all ladled over homemade bread. Wow!! Sounds divine. Thanks so much for sharing. We love you, too!! All the best, Kris & Wesley

  • 5 stars
    I try to eat lots of beans since they’re so healthy, but I don’t love them. However, you made me CRAVE them with this recipe! Thank you.

  • 5 stars
    This was delicious! I just moved to Italy and bought white beans at the farmers market, hoping I could figure out what to do with them. Its rare I like my own cooking, big Brav-o!

    • Thank you, Jodi!! Living in Italy! We are JEALOUS! I bet it’s just amazing. And the food!! So glad you had success with this recipe. It’s one of our favorites, for sure. Grazie for letting us know and please stay in touch! Ciao!! Kris & Wesley

  • 5 stars
    Oh my goodness, this was delicious! Even my bean phobic friend liked it. I paired it with pork chops w/onions and apple and wilted spinach. Great dinner combo.

    • That’s so great to hear, Sarah! Thanks so much for letting us know. We love it, too. Comforting and delicious! Sounds like an AMAZING meal you served!! Thanks again, Kris & Wesley xoxo

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