Easy Tuscan White Beans
This is a simple side dish that turns canned beans into something that tastes like it simmered all day. The sun-dried tomato oil does most of the heavy lifting here, and the Pecorino creates a creamy sauce without any cream.
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.
Notes
Serve with balsamic vinegar if desired. Taste before adding salt as cheese is salty.
Did you make this recipe?Let me know how you liked it below!