Ingredients (~8 servings)
- 2 Tbsp sun-dried tomato oil (from the jar)
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp dried oregano
- 1 1/2 cups reduced-sodium broth (vegetable or chicken)
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 3 cans (15.5 oz each) cannellini beans, rinsed and drained
- 1 1/2 Tbsp finely-chopped fresh sage leaves
- 2 tsp finely-chopped fresh rosemary sprigs
- 2/3 cup finely-grated Pecorino Romano (or Parmesan)
- Salt to taste
- Ground black pepper to taste
- Balsamic vinegar (condiment-grade, optional for serving)
Build the Base with Garlic and Oil
Add the sun-dried tomato oil and olive oil to a large saute pan set over medium-low heat.
Once the oil is heated, add the garlic and oregano and cook for ~1 minute until fragrant.
Don’t let the garlic brown – it’ll turn bitter.
Add the Broth and Beans
Pour in the broth and adjust the heat to bring it to a simmer.
Add the sun-dried tomatoes, cannellini beans, sage, and rosemary and give it all a stir.
The herbs will smell incredible once they hit the hot broth.
Simmer Until the Sauce Thickens
Let the beans heat and simmer for ~8-10 minutes as the broth reduces into a thicker sauce.
You’ll know it’s ready when you can drag a spoon across the bottom of the pan and the liquid doesn’t immediately fill back in.
Finish with Cheese and Season
Take the pan off the heat and stir in the Pecorino Romano.
The residual heat will melt the cheese and create a creamy coating on the beans.
Add salt and pepper to taste, and optionally serve with a drizzle of balsamic vinegar.
The cheese provides plenty of saltiness, so taste before adding more salt.
Easy Tuscan White Beans
Ingredients
Ingredients (~8 servings)
- 2 Tbsp sun-dried tomato oil from the jar
- 1 Tbsp olive oil
- 4 cloves garlic minced
- 1/2 tsp dried oregano
- 1 1/2 cups reduced-sodium broth vegetable or chicken
- 1/4 cup sun-dried tomatoes packed in oil drained and chopped
- 3 cans cannellini beans 15.5 oz each, rinsed and drained
- 1 1/2 Tbsp finely-chopped fresh sage leaves
- 2 tsp finely-chopped fresh rosemary sprigs
- 2/3 cup finely-grated Pecorino Romano or Parmesan
- Salt to taste
- Ground black pepper to taste
- Balsamic vinegar condiment-grade, optional for serving
Instructions
- Heat sun-dried tomato oil and olive oil in a large saute pan over medium-low heat.
- Add garlic and oregano and cook 1 minute until fragrant without browning.
- Pour in broth and bring to a simmer.
- Add sun-dried tomatoes, cannellini beans, sage, and rosemary and stir.
- Simmer 8-10 minutes until broth reduces and thickens.
- Remove from heat and stir in Pecorino Romano until melted.
- Season with salt and pepper to taste.
