White Beans with Tomatoes, Garlic, and Sage
This dish hails from Tuscany, where cooks know a thing or two about how to prepare beans. Here, mild-tasting cannellini beans meet bold, alluring flavors. We set out to create a version with traditional taste and straightforward technique.
Why This Recipe Works
Contrary to what most sources say, we found that dried cannellini beans could be cooked without first soaking them. However, we found that they required the gentlest simmering—over low heat on the stove—and up to an hour of standing time off heat to finish cooking so that they achieved a uniformly creamy texture. To coax the best flavor from the garlic, sage, and tomatoes for our white beans recipe, we sautéed sliced garlic and chopped sage in olive oil until the garlic was pale gold in color and then stirred in drained canned diced tomatoes and simmered the mixture to blend the flavors. Finally, we added the beans and their reserved cooking liquid and gently cooked the mixture to bring all the elements together.