Cannellini Beans with Sage and Garlic

Note by Phyllis Brown:  As promised, the recipe for cannellini beans.  Quite good with the Olive Bread I made yesterday!  When I was guest chef at school last year I made both these recipes for Italian Day.  The bread I made the night before – a bit hard to do in 1 1/2 hours!  I used canned cannellini beans – not quite the same, but in a pinch . . .  I also made sausages and grapes – which perhaps should be my next post – what do you think?  It was a fun class!  The year before we made Greek food!

Cannellini Beans with Sage and Garlic

  • 1 pound dried cannellini beans
  • water
  • olive oil
  • salt
  • black pepper
  • 3 cloves garlic, finely chopped
  • handful of dried sage

In a large pan rinse cannellini beans thoroughly.  Add water to cover beans by about three inches.  Bring to a boil then turn heat to medium.  Stir occasionally, watching beans carefully.  You may need to add a little water now and then to keep at the suggested level.  After an hour add a good drizzle of olive oil and a good pinch of salt.  Continue cooking until beans have softened and the soup becomes thick – approximately 2 1/2 to 3 hours.  Taste and add more salt if necessary.  Add black pepper, garlic and sage.  Cook an additional 30 minutes.  Add a drizzle of olive oil before serving.  Enjoy!


8 responses to “Cannellini Beans with Sage and Garlic

  1. That looks almost too pretty to eat!

    • Thank you, Sweetie! But too pretty to eat or not – your Dad ate them last night! It was so funny, he said he’d been thinking about them all day. When he came in Sunday night he loved the garlic and sage smell emanating through the house. But we had supper provided by Donna, so he had to wait till last night for his cannellini beans!

  2. This sounds so simple, so hearty, and, yes, so very good! This is a recipe I’ll save for one of those frosty Fall days. Thanks!

  3. Some how I can image relaxing on a weekend afternoon enjoying the bread, these beans, and a nice bottle of white burgundy. 🙂

  4. So simple and tasty. Just a great recipe.

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