Tuscan White Beans Recipe (Fagioli all’Olio)
No seriously, this dish is so easy to prepare. Dried whites beans braised in an aromatic vegetable broth with sage and garlic, and once the cooking liquid is gone more or less, you just add a good glug of the best olive oil you can find. Done.
Indeed, use a very good quality olive oil here. We’re not cooking with it or heating it up. Just a cold splash of the oil to flavor the smooth beans. Nothing more. I like these beans best served lukewarm.
Love white beans? Then check out my savory white bean, mustard and sage soup…
- 9 oz dried white beans (250 g)
- 4 large garlic cloves
- a handful fresh sage leaves
- 2 bay leaves
- ½ vegetable bouillon cube
- ¼ cup good quality olive oil (60 ml)
Pour the dried white beans in a large casserole or bowl and fill it with cold tap water until the beans are fully submerged. The beans will swell while soaking, make sure there's 2 inches (5 cm) of water covering them.
- Soak the white beans for at least 6 hours, preferably overnight. After that pour the beans and remaining soaking water in a large casserole (if you soaked the beans in a dish or bowl) and place the casserole over high heat. Then bring the beans to a rolling boil and cook for 20 minutes under a lid. Then drain the beans.
- Transfer them back to the casserole; and add the fresh sage, the bay leaves, the peeled garlic cloves and half a cube of vegetable bouillon. Season with a little pepper and salt and add tap water again until the beans are nicely submerged. Don’t add too much water though.
- Place the beans back over high heat and bring them to a rolling boil again. Stir, cover the pan and turn the heat to medium-low. Simmer the white beans in the aromatic vegetable broth for 90 minutes. Stir the beans regularly while simmering. In the end they should be very smooth and soft and the water should have disappeared more or less. You can drain some of the cooking liquid if there is still too much left.
- Remove the sage and bay leaves. You can leave the garlic cloves in it because they will be as smooth as the beans by now. Add the olive oil to the beans.
- Check the season and add extra pepper or salt to taste if necessary. Pour the beans in a large bowl and serve hot or lukewarm.