Tuscan White Beans with Sage and Garlic

Name: Tuscan White Beans with Sage and Garlic
Yield: serves 4
Ingredients: 2 cups dried cannellini beans; 6 cups water; 2 bay leaves; 2 sprigs sage, plus extra leaves for garnish; 1 head garlic; Salt to taste; Pinch of red pepper flakes (optional); 1/3 cup extra-virgin olive oil

December 9, 2011

Beans are as much a staple in Tuscany as they are in rural regions anyplace else in the world. Traditionally cooked in an earthenware pot called a fagioliera, this simple bean dish works beautifully in a slow cooker insert. Embellish it with fresh vegetables such as tomatoes or summer squash if you like, then serve with a crusty loaf of French bread and a green salad. Choosing good-quality salt and olive oil will help elevate the dish to something special.

Recipe notes

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