Sauteed Cannellini Beans with Sage

Name: Sauteed Cannellini Beans with Sage
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cans cannellini beans (15 oz), drained, rinsed; 3 tbsp extra-virgin olive oil; 4 garlic cloves, thinly sliced; 16 fresh sage leaves; 1/4 tsp red pepper flakes; 1/2 cup low-sodium vegetable broth; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 1 lemon, juiced

Creamy cannellini beans sauteed with olive oil, garlic, and crispy fried sage in the Tuscan tradition. Ready in under 20 minutes and endlessly versatile as a side or light main.

20 minEasyServes 4220 cal/serving

ItalianSideStovetopVeganMediterraneanHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 cans cannellini beans (15 oz), drained, rinsed
3 tbsp extra-virgin olive oil
4 garlic cloves, thinly sliced
16 fresh sage leaves
1/4 tsp red pepper flakes
1/2 cup low-sodium vegetable broth
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
1 lemon, juiced

Instructions

1

Heat 3 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add 16 fresh sage leaves and fry until crispy, about 1 to 2 minutes. Remove sage with a slotted spoon and set aside on a paper towel.
2

Reduce heat to medium. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes to the oil and cook, stirring, until the garlic is golden and fragrant, about 1 minute.
3

Add 2 cans drained, rinsed cannellini beans (15 oz) and stir to coat with the seasoned oil. Pour in 1/2 cup low-sodium vegetable broth and season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
4

Cook, stirring occasionally and lightly mashing some of the beans with the back of a spoon, until the liquid is mostly absorbed and the beans are creamy, about 8 to 10 minutes.
5

Squeeze 1 juiced juice over the beans, stir, and taste for seasoning. Transfer to a serving dish and top with the crispy sage leaves.

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Questions

Can I use dried beans instead of canned in Sauteed Cannellini Beans with Sage?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Sauteed Cannellini Beans with Sage uses 2 cans cannellini beans (15 oz), drained, rinsed.

Is Sauteed Cannellini Beans with Sage spicy?

Moderately. The heat in Sauteed Cannellini Beans with Sage comes from 1/4 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Sauteed Cannellini Beans with Sage low-carb?

A serving of Sauteed Cannellini Beans with Sage carries 0 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 0 percent of the budget; against a moderate 100 g low-carb day it is 0 percent.

How many calories are in Sauteed Cannellini Beans with Sage?

One serving (the recipe makes 4) is about 220 calories, with 26 g protein, 0 g carbohydrate and 13 g fat, plus 4 g fiber and 68 mg sodium. The figures are estimates computed from the ingredient list.

How long does Sauteed Cannellini Beans with Sage keep?

Refrigerate what is left of Sauteed Cannellini Beans with Sage within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

Branzino with Lemon and Herbs main
Gnocchi with Tomato Sauce main
Bacalhau a Bras (Salt Cod with Eggs and Potatoes) main

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