Cannellini Beans With Garlic And Sage Recipes

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CANNELLINI BEANS WITH GARLIC AND SAGE



Cannellini Beans with Garlic and Sage image

Provided by Lori De Mori

Categories     Bean     Garlic     Side     Vegetarian     Low Cal     High Fiber     Fall     Family Reunion     Healthy     Low Cholesterol     Vegan     Sage     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 6 cups

Number Of Ingredients 8

1 pound dried cannellini (white kidney beans)
8 cups room-temperature water
2 tablespoons olive oil
1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
1 large fresh sage sprig
1/4 teaspoon whole black peppercorns
1 teaspoon coarse kosher salt
Extra-virgin olive oil (for drizzling)

Steps:

  • Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
  • Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
  • Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.

CANNELLINI WITH TOMATOES AND SAGE



Cannellini with Tomatoes and Sage image

Pull together an Italian cannellini bean dish in just 15 minutes. Fresh sage and organic tomatoes are the flavor partners.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 7

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
1 tablespoon finely chopped fresh sage leaves
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper

Steps:

  • In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown.
  • Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g

WARM CANNELLINI BEANS WITH SAGE



Warm Cannellini Beans With Sage image

The beans(you may use great northern beans instead) make their own rich sauce as they slowly simmer in their own broth with onions, fruity olive oil, and sage. For a simple, satisfying meal, serve with crusty sourdough bread and thin shavings of Parmesan cheese. Feel free to add in more veggies, like carrots, celery, etc. You may just need to add in a little more water near the end. Adapted from Fields of Greens restaurant cookbook.

Provided by Sharon123

Categories     Onions

Time 1h40m

Yield 4-6

Number Of Ingredients 12

2 cups dried cannellini beans, sorted and soaked overnight (about 12 oz.or use great northern beans)
6 cups water
1 bay leaf
2 fresh thyme sprigs (or winter savory sprigs)
10 fresh sage leaves
2 tablespoons extra virgin olive oil
1 medium yellow onion, cut into 1/2-inch pieces
salt
freshly ground black pepper
4 cloves garlic, finely chopped
1/3 cup dry white wine
1/2 tablespoon Italian parsley, chopped

Steps:

  • Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
  • Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
  • While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
  • Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
  • Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
  • Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
  • Enjoy!

Nutrition Facts : Calories 482.7, Fat 7.8, SaturatedFat 1.1, Sodium 45.4, Carbohydrate 78.2, Fiber 24.7, Sugar 4, Protein 25.8

CANNELLINI BEANS WITH CHORIZO, GARLIC AND SAGE



Cannellini Beans With Chorizo, Garlic and Sage image

For a great side-dish try this bean recipe, flavoured with a tasty combination of chorizo, garlic and fresh sage

Provided by English_Rose

Categories     Beans

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 8

8 ounces dried cannellini beans, soaked overnight
extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, finely sliced
3/4 lb chorizo sausage, cubed
1 bunch fresh sage, torn into sprigs
sea salt & freshly ground black pepper
pecorino cheese, shaved, to serve

Steps:

  • Drain the soaked cannelloni beans and place them in a large saucepan.
  • Add in enough cold water to cover the beans and bring to the boil.
  • Cook briskly until tender, around 1 hour, topping up with more water as required. Drain the beans, reserving the cooking water.
  • Heat a splash of olive oil in a heavy-based frying pan. Add in the onion, garlic and chorizo.
  • Fry, stirring, for 2 minutes.
  • Add in the beans and sage and pour over enough of the reserved cooking water to just cover the beans.
  • Season with sea salt and freshly ground pepper and cook, stirring often, until the liquid has evaporated, around 10 minutes.
  • Transfer to a serving dish and drizzle with olive oil. Serve warm with a little grated Pecorino cheese.

Nutrition Facts : Calories 1184.3, Fat 66.1, SaturatedFat 24.6, Cholesterol 149.7, Sodium 2130.5, Carbohydrate 78.8, Fiber 29.3, Sugar 5, Protein 68.7

CANNELLINI BEANS AND RED PEPPERS WITH SAGE



Cannellini Beans and Red Peppers with Sage image

Categories     Bean     Side     Sauté     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Bell Pepper     Healthy     Sage     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a side dish

Number Of Ingredients 7

2 tablespoons olive oil
1 red bell pepper, chopped
1 1/2 tablespoons minced fresh sage leaves
1 garlic clove, minced
a 19-ounce can cannellini beans, rinsed and drained
1 celery rib, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon red wine vinegar

Steps:

  • In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.

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Top Asked Questions

How to cook cannellini beans with garlic?
Heat olive oil in a frying pan, medium heat. Add the garlic clove and the sage leaves. Meanwhile, drain and rinse the cannellini beans. Once the garlic has browned, remove it and add the beans. Season them with a pinch of salt and 2-3 pinches of pepper and mix well.
What are the ingredients in a cannellini and garlic sauce?
Ingredients 1 1 pound dried cannellini (white kidney beans) 2 8 cups room-temperature water 3 2 tablespoons olive oil 4 1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves 5 1 large fresh sage sprig 6 1/4 teaspoon whole black peppercorns 7 1 teaspoon coarse kosher salt 8 Extra-virgin olive oil (for drizzling) More ...
How do you cook Tuscan white beans?
These Tuscan white beans are called “all’uccelletto”, the birdy way, because the recipe calls for sage, an herb that is traditionally used for cooking spit birds. The other ingredients are tomato puree, garlic, olive oil, salt, and pepper. Peel and crush the garlic clove with the blade of a big knife. Heat olive oil in a frying pan, medium heat.
How to cook beans on the stove with wine?
Drains beans, reserving about 1 cup of liquid. In a large skillet over medium heat, warm the olive oil. Add the garlic and sage and cook until lightly golden, about 2 minutes. Add the wine and cook until nearly evaporated, about 3 minutes.

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