Tuscan White Beans With Sage Recipes

TUSCAN WHITE BEANS WITH SAGE

Tuscan White Beans With Sage image

A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.

Provided by Lizzymommy

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, minced or 2 tablespoons minced garlic
1 cup carrot, chopped
2 tablespoons fresh sage, minced
28 ounces petite diced tomatoes (undrained)
2 (15 7/8 ounce) cans white beans (cannellini or great northern)
1 1/2 tablespoons fresh lemon juice

Steps:

Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
Add the can of tomatoes, heat through.
Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
Just before serving, stir in the lemon juice.
This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.

Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4.6, Protein 9.5

TUSCAN BEANS WITH SAGE

Tuscan Beans With Sage image

This is good! Serve it with brown rice or toss it with pasta. Don't go too overboard on the lemon juice, but use lots of black pepper.

Provided by dicentra

Categories Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons chopped fresh sage
3 garlic cloves, minced
1 tablespoon olive oil
1 (14 ounce) can diced tomatoes, drained
1 1/2 tablespoons lemon juice
1 (15 ounce) can cannellini beans, drained and rinsed
salt and pepper

Steps:

Combine sage, garlic and oil in a saucepan and sauté for several minutes, until the garlic is golden.
Add the tomatoes, lemon juice and cannellini beans and continue to cook for about 10 more minutes or until everything is hot.
Add salt and pepper to taste. Serve hot or cold.

Nutrition Facts : Calories 203.2, Fat 4.1, SaturatedFat 0.7, Sodium 12, Carbohydrate 32.3, Fiber 8.4, Sugar 3.1, Protein 11.5

WHITE BEANS WITH SAGE AND OLIVE OIL

White Beans with Sage and Olive Oil image

Categories Bean Garlic Herb Side Vegetarian Legume Fall Sage Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 pound dried Great Northern beans
6 cups cold water
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh sage
1 large garlic clove, minced
Additional olive oil

Steps:

Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
Using slotted spoon, transfer beans to bowl. Top with more oil.

TUSCAN BEANS

Tuscan Beans image

Categories Bean Garlic Side Vegetarian Winter Sage Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 1/2 cups dried white beans such as Great Northern or navy (1 lb), picked over and rinsed
10 cups water
2 fresh sage sprigs
1 bay leaf (not California)
1 head of garlic
1 tablespoon coarse sea salt
Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan)
Special Equipment
a 5-quart terra-cotta bean pot or heavy saucepan

Steps:

If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
Dress beans with oil at the table.

TUSCAN WHITE BEANS

Tuscan White Beans image

An easy recipe that can be made ahead. It travels very well, and should be served at room temperature. It's healthy, too. What more can you ask for?

Provided by PanNan

Categories Beans

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup chopped fresh parsley
1 tablespoon lemon zest
1/3 cup fresh lemon juice
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 (15 1/2 ounce) cans cannellini beans, drained and rinsed (or any white bean)
2 garlic cloves, minced

Steps:

Combine all ingredients in a large bowl and let rest at room temperature for 30 minutes.
Can be refrigerated up to two days, but serve at room temperature.

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