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Italian White Beans

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Posted by:

Erin Lynch

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Updated:

October 8, 2024

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4.93 from 13 votes

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ITALIAN WHITE BEANS PINTEREST IMAGE.
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Italian White Beans are slowly cooked with sage & garlic, resulting in plump, firm beans that are delicious dressed with olive oil or served on crostini.

Close up of Italian White Beans with sage.

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I came back from our trip to Italy this past summer with a desire to make some really authentic Italian dishes. Italian dishes that aren’t just your basic pasta with tomato sauce. There are also the more rustic dishes – things that we ate at those Italian restaurants that were only discovered after walking down several quiet alleyways, or served at the small wine bars sprinkled about the towns.

Italian white beans with sage next to loaf of bread with olive oil

One of our favorite meals that we had when we were in Italy was at this restaurant perched on a hilltop overlooking the vines in Tuscany. We were taken here as part of a wine tour and told that George Clooney had eaten here not just once, but several times. After our first dish, I could tell why…

We had the most amazing meal that consisted of two specialty pastas – A ravioli dish with fresh shaved truffles and a rigatoni with wild boar ragu. Also served were crostini – served three ways. One with tomatoes and garlic, another topped with pate, and a third that was topped with traditional Italian white beans and a sprinkling of rosemary.

It was that meal, and that last crostini in particular, that inspired this dish.

These Italian White Beans are cooked in the traditional style, low and slow on your stove. It’s that low and slow process that results in these beans holding their shape, not becoming too mushy, and having that perfect toothsome texture.

Ingredients for Italian White Beans

They’re cooked simply, with just a few cloves of garlic, some fresh sage, and bay leaf.

Because the flavor is simple, it’s up to you to decide what you’d like to do with them:

  • Dress them with a bit of quality olive oil and a sprinkling of flaky sea salt.
  • Serve them on crostini with a bit of fresh rosemary.
  • Use them in soups and stews.

I found that this recipe made so many beans, that I was actually able to use them in several ways. I also froze some in mason jars to use for soups during the winter. Just package them up with their cooking broth and you can store them for up to 3 months. Be sure to leave about an inch of room in the jar though to account for expansion when the liquid freezes.

Italian white beans in pot before cooking with sage, garlic, bay leaf

Did you know that white beans are part of a superfoods category called “pulses,” the dry, edible seeds of plants in the legume family, which also includes chickpeas, dry peas and lentils?

They’re naturally high in protein and fiber, but low in fat, and I’ve definitely noticed that after eating a meal containing pulses, I stay full for quite a while afterwards.

That’s why I love sneaking them into my diet as part of my lunch routine. For lunches, I’ll typically toss some of the beans with some pesto or mojo sauce. It’s a yummy lunch that can be enjoyed warm or cold.

Overhead shot of Italian White Beans on white background

How would you serve these Italian white beans? On crostini? In a soup? As a salad? Let me know in the comments below.

Wine pairings for Italian White Beans

  • Try pairing these creamy beans with a zesty white wine, like Pinot Gris or Verdicchio.

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Close up of Italian White Beans with sage.

Full Recipe

Italian White Beans

These Italian White Beans are cooked low and slow with a bit of sage and garlic, resulting in plump, yet firm beans that are delicious dressed with a bit of olive oil or served on top of crostini.
4.93 from 13 votes
Print Pin
Serves 6 people
Created by Platings and Pairings
Prep Time: 5 minutes mins
Cook Time: 3 hours hrs
Soak Time: 4 hours hrs
Total Time: 3 hours hrs 5 minutes mins

Ingredients

  • 1 pound dried white beans (such as Great Northern, Cannelini or Navy (about 2 ½ cups))
  • 12 cups water
  • 4 cloves garlic (peeled and crushed)
  • 5 fresh sage leaves
  • 1 bay leaf
  • Kosher salt and pepper (to taste)
  • 4 Tablespoons extra virgin olive oil (high quality)

Instructions

  • Rinse beans then place in large pot and cover with cold water. Set aside to soak for at least 4 hours or overnight.
  • Place beans, water, garlic, sage, bay leaf and 2 Tbsp. oil in a heavy saucepan. Cover and slowly bring to a simmer over medium-low heat, about 1 hour. Gently simmer, stirring occasionally, until beans are tender but not mushy, about 1-2 hours more.
  • Remove from heat, set aside, and allow beans to cool in the cooking liquid for 15 minutes. Season well with salt and pepper.
  • To serve, drain the beans and drizzle with remaining 2 Tbsp. olive oil. You can also serve the beans on crostini as an appetizer.

Nutrition

Serving: 1cup | Calories: 337kcal | Carbohydrates: 46g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 1365mg | Fiber: 11g | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 200mg | Iron: 8mg
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4.93 from 13 votes (12 ratings without comment)

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17 responses

  1. Melissa
    October 24, 2017

    This sounds delicious and perfect for these cold, crisp fall days. I just need to talk my husband into liking beans:)

    Reply
  2. Pech
    October 24, 2017

    This sounds so easy to make but with a big payoff!

    Reply
  3. Marlynn | UrbanBlissLife
    October 24, 2017

    Oh my gosh, I am drooling at your description of the meal you enjoyed in Italy! Every meal I have ever eaten in Italy has been amazing. These Italian white beans look scrumptious! What a great side dish to bring to holiday parties too!

    Reply
  4. April
    October 25, 2017

    These would be really good with stew. The rainy days are making me crave more soups and stews and other comfort meals.

    Reply
  5. Coley
    December 5, 2017

    These remind me of the beans we had as a side with our gigantic Bistecca al Fiorentina when we were in Florence celebrating my birthday a few years ago. They were so simple, yet sooo good. I’ve been wanting to recreate them ever since! The steak is a different story. I don’t think that could ever be recreated.

    Reply
    1. Erin
      December 19, 2017

      I never got to try the steak when we were in Italy and I’m really bummed to have missed it! I guess that’s only one more excuse to go back!

      Reply
  6. Bethany
    December 5, 2017

    I love beans! These look super good!

    Reply
  7. Barbara
    January 1, 2019

    You omitted the important soaking step. Dried beans need to soak several hours before cooking. Otherwise, looks great.

    Reply
    1. Barbara
      January 18, 2019

      4 stars
      Did make this recipe (including the over night soak) and they beans were delicious! Just what I was looking for on a chilly winter afternoon. Thanks!

      Reply
      1. Erin
        January 19, 2019

        I’m glad you liked it!

        Reply
  8. MemBev
    September 4, 2019

    Sounds delish. One question: Do you drain off the soaking water and add new before cooking?

    Reply
    1. Erin
      September 9, 2019

      Yes – I do add new water before cooking. Thanks!

      Reply
  9. K
    October 27, 2019

    This looks really delicious. I was diagnosed with low potassium so I need to start eating foods rich inK potassium. Do you think that instead of cooking in water, they could be cooked in, say, chicken broth?

    Reply
    1. Erin
      October 30, 2019

      I think that’s a great idea! It will add some great flavor too!

      Reply
  10. Toasted Croutons and Barley in a Hearty White Bean Ribollita-A Rustic Tuscan Soup With a Modern Twist – Priya's Veggie Mashups
    August 20, 2020

    […] White Beans With Sage & Garlic–If you need a protein packed side dish or a nutritious snack for your toddler, check out https://www.platingsandpairings.com/italian-white-beans/ […]

    Reply
  11. Rachael
    September 22, 2023

    Hello I have made this before and loved them. This time they aren’t great and no idea what changed. I used can beans. Should I have not used as much water?

    Reply
    1. Erin
      September 25, 2023

      Hi Rachel – Yes, if you’re using canned beans, they’re already cooked. So, you don’t need to soak them, or add really any additional water. Instead, I would drain and rinse the beans. Then, add them to a pot with a splash of water and some sage. Simmer for about 10-15 minutes, then season with salt and pepper and drizzle with olive oil. Enjoy!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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