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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  • 5 stars
    Was looking for a recipe to use beans and fresh sage from my garden and stumbled onto this one. Quickly read through recipe and started cooking stove top only to have a power outage. Switched pan to the BBQ, added what I remembered, and it was wonderful. Husband and son both approved. No leftovers so will have to make again. Thanks

    • Hi Heather!! Well…first, let us say we hope you got your power back sooner than later! That’s happened to us right in the middle of cooking for guests! Never fun but sounded like you handled it like a pro!! We are THRILLED you made the beans with sage (homegrown!) and had such great success! Thank you so so much for sharing and for the wonderful review. That means the world to us! Please stay in touch!! Best, Kris & Wesley

  • I have been making this recipe exactly the same way for several years. Nothing beats it. The only thing I do differently is add about 2-3 tbps of tomato sauce. This is only because I like it a bit more saucy but not enough to make it soupy. I also like mine with lightly toasted ciabatta bread. This dish caters to the Sicilian in me.

    • Hi JoAnn! Woo hoo! We LOVE the addition of tomato sauce! Paired with toasted ciabatta bread is absolute perfection! We are so so happy are enjoying the sautéed white beans! Thank you so much for sharing! That means the world to us! Please stay in touch! Best, Kris & Wesley

  • 5 stars
    I made it with fresh tomatoes from the garden and added some red onion. I also didn’t have any wine, so I used white wine vinegar diluted with water. It came out great! Very simple recipe that is easy to alter to use whatever you have on hand. Thanks!

    • Hi Claire! Woo hoo! We are so happy you had success with the sautéed beans and tomatoes recipe! Sounds like you prepared it perfectly! Thank you so so much for sharing and for the wonderful review! That means the world to us! xoxo Kris & Wesley

  • I left a message how much I love this recipe last year, and no one ever replied to me, and they replied to everyone else. Did I use the wrong format or something?

    • Hi Kris! Please accept our deepest apologies! We ALWAYS try and respond to every single comment, because they mean the world to us. But, every now and then, our hectic schedules makes us miss one every now and then. We are thrilled you enjoyed the white beans with garlic, sage, and tomatoes! Thank you so so much for sharing! That truly does mean the world to us! Please stay in touch, we promise to do the same!! Kris & Wesley

      • Oh God, do I sound like a baby or what? I was having a very bad day at work and wanted to make some comfort food and I remembered this recipe and I love how you respond to everyone it is so sweet. Thank you!!

  • 5 stars
    Fabulous bean recipe tried it last night for quick dinner,yum. Served leftover for breakfast this morning with Sunnyside egg on top and toast!

    • Hi Brenda! Woo hoo! We are thrilled you loved the white beans dish! And sounds wonderful for breakfast the next day! YUM!!! Thank so much for sharing and for the GREAT review. That means so much to us! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    I make this dish OFTEN! I put a slight spin on it and add a short cut pasta like fusilli at the end! We love it so much, it’s perfect! Sometimes when I don’t have san marzano tomatoes, I put cherry tomatoes in a skillet and smash them up as they cook and add them to the bean mixture. Always great!

    • Hi Tori! The addition of fusilli is brilliant! YUM! And cherry tomatoes are a fantastic addition, too! We are thrilled you are enjoying the recipe and thank you so so much for sharing! That means the world to us!!! xoxo Kris & Wesley

  • 5 stars
    Stunningly simple dish with tons of flavor! We took your advice and used San Marzano tomatoes and the difference was noticeable. The first time we made this we had to use dried sage but fresh is so much better. The family loves it as a side to sausage, onions and peppers. This is truly a keeper and we have made it many times.

    • Hi Scott! We can’t even begin to express how happy this makes us! Sounds like you guys know how to put together some pretty amazing dishes! Thank you SO MUCH for sharing and for the GREAT review! That means the world to us! Please stay in touch! All the best, Kris & Wesley

  • I am looking to make this recipe, can I make this and freeze them? I am going away to the beach with about 20 people and want to use as much “made ahead” dinners/sides as possible!

    • Hi there! We just mean we love to purchase canned whole tomatoes. They seem better (maybe it’s true, or not???)…if you squeeze the whole tomatoes in your hands to break them up into the skillet. You could chop them with a knife or a food processor, or go with canned crushed tomatoes, but we’ve always felt we got the best results when we squeeze the whole tomatoes and breaking them up that way. Hope this helps! Let us know if you make the dish and what you think!

  • 5 stars
    Hello and happy holiday weekend!
    I decided to do something different than the regular baked beans for Fourth of July and I made these. Wow!! They are fantastic! And I’m sure after they refrigerate overnight the flavors are going that much better. That is if there any left-I keep wanting to run into the kitchen and get another small bowl full.

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