Sauteed Cannellini Beans with Sage
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.
Ingredients
- 2 cans cannellini beans (canned), drained, rinsed
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 16 leaves 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
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1
Heat 3 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add 16 leaves 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.
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2
Reduce heat to medium. Add 4 cloves 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.
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3
Add 2 cans drained, rinsed cannellini beans (canned) 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.
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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.
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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.