This recipe for easy white beans is as delightful and flavorful as it is simple and inexpensive to prepare. Creamy white beans simmered in stock with sage and garlic, then tossed in smooth olive oil. Stow this recipe for a quick, vegetarian side dish and simple accompaniment, or spoon over baked potato or rice as a main course. White Beans with Sage and Olive Oil is a perfect little recipe to have on hand.
THREE CHEERS for ridiculously easy but AWESOME recipes like my easy white beans. Stock, sage and good olive oil are all you need to take the humble white bean, cannelini or navy, you pick, to a truly wholesome, flavorful, satisfying thing.
This is my absolute favorite way to make white beans as a small, light side. Just drain canned beans, simmer in stock (veggie or chicken) with fresh sage and garlic, then drain, toss in a great olive oil, season, and enjoy. It is amazing how such a simple thing, such a simple canned good, can become so special and soulful.
I have made these easy beans with big, fat cannelini beans and smaller pearls of navy beans, and both work just as well. I think I prefer the cannelini beans though because given their size, they are just a bit more fulfilling. But either do work, use what you’ve got, and enjoy yourself a super simple side.
So that’s it folks. A simple pantry staple married with fresh herb and garlic for a perfect accompaniment for your family dinner.
White Beans with Sage and Olive Oil
- 1 15 oz can cannellini or white navy beans, drained and rinsed
- 2 cups vegetable stock
- 1 large clove garlic minced
- 1 Tbs heaping, chopped fresh sage
- kosher salt and freshly ground black pepper
- 1/2 Tbs extra virgin olive oil
- Add beans, garlic, sage, and a couple good pinches fresh cracked pepper to a small saucepan. Bring to simmer, reduce heat, and very gently simmer for 15 minutes.
- Drain beans and transfer to serving bowl. Gently add toss in olive oil. Season with salt and pepper to taste. Serve warm or cooled. Yields: 4 servings.