Less is truly more, at least in this case right here. So how do you feel about these lukewarm braised Italian white beans swimming in lots of olive oil then? This is hands down my favorite white beans recipe ever!
I love traveling, because I makes me discover interesting recipes and cuisines worldwide!
And some recipes and dishes blow me away so much that I feel compelled to copy them at home. And post the recipe on my food blog as well! My newest catch is this Tuscan white beans recipe.
So here’s yet another recipe idea that I took home with me after visiting the lovely Italian city of Florence.
You have no idea how soft and smooth these Tuscan white beans in olive oil really are! You will mainly find this dish in Italy by the name of fagioli all’olio. Which also literally means ‘eans in olive oil’. And that sums up well what is exactly in it.
Beans. And olive oil. That’s pretty much it.
Which also make this an easy recipe to make.
And a delicious one as well.
Do you like beans?
The hubs loves beans, and so do I. So whenever I make us a dinner or dish with beans, I know that he is going to be over the moon.
Tuscan White Beans Recipe (Fagioli all’Olio)
No seriously, this dish is so easy to prepare.
This dish is basically just a bunch of braised dried white beans in an aromatic vegetable broth with sage and garlic. And it packs a flavor punch. And once the cooking liquid is gone more or less, you just add a good splash of the best aromatic and best quality olive oil that you can possibly find.
And that’s it. That’s all there’s to this dish really.
There you go, done.
No seriously. Make sure that you use a very good quality olive oil for these beans here.
We’re not cooking with it or heating it up. Just a cold splash of the oil to flavor the smooth beans is all we need. Nothing more. I like these beans best when they are still a little bit lukewarm the moment you put them on the dinner table.
And what should you serve alongside with it? Lots of protein go well with white beans. But I do prefer these white beans as a side for Italian pan fried sausages in wine or salsiccias al vino! o try it, you are in for a real Italian party in your mouth with those two together.
I prepared this white beans recipe with dried cannellini beans.
But can you also use another type of dried bean apart from white cannellini beans to make this dish?
Well I would say so. I once prepared the same dish with one of Spain’s best beans, black beans from the lovely city of Tolosa. And they are just as creamy. It was excellent as well. Tolosa beans are perfect for stews and they don’t fall apart once they are cooked through.
And can you use canned beans instead?
Of course. But it won’t be the same of course. If you want maximum flavor and the best texture here, then you should definitely start this white beans recipe off with dried beans. The flavor and texture difference is overwhelming.
Do you love this white beans recipe? Or just any dish or meal with dried white beans in it?
Then you should also check out my savory white bean, mustard and sage soup… That one is to die for as well! Try it out and see for yourself!
Tuscan White Beans Recipe
- 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 beans in a large cooking pot and fill it with cold water until fully submerged. They will swell while soaking, make sure there's 4 inches (10 cm) of water covering them.
Soak the beans for at least 6 hours, preferably overnight. After that place the pot over high heat until boiling. Cover the pot, turn the heat low and cook the beans for 10 minutes. Then drain them.
Transfer the beans back to the pot. Also add the fresh sage, bay leaves, peeled garlic and half a cube of vegetable bouillon. Season with a little pepper and salt. Then add water again until the beans are just submerged. Don’t add too much.
Place the beans back over medium heat again until boiling. Stir, cover the pot and turn the heat lower. Simmer the beans in the aromatic vegetable broth for about 90 minutes. Stir them regularly while simmering. In the end they should be very smooth and the stock should have disappeared more or less. Drain the cooking liquid if there's still too much left.
Remove the sage and bay leaves. You can leave the garlic cloves in it because they are as smooth as the beans by now. Drizzle with the olive oil.
Check the season of the beans and add extra pepper or salt to taste if necessary. Pour the beans in a large bowl and serve hot or lukewarm.