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Braised White Beans
Preparation Time: approximately 10 minutes
Cooking Time: approximately 45 minutes
Serving Size: ½ cup, Serves approximately 6
Slices: 1 per serving
30 oz Cannellini beans, cooked*, liquid reserved
4 TB olive oil
1 each onion, yellow/vadalia, diced
3 cloves garlic, minced
½ cup vegetable stock, no salt added
2 TB fresh thyme, minced
1 TB fresh rosemary, minced
1 ½ tsp salt (or to taste)
1 ½ tsp black pepper (or to taste)
*See "Cooking Dry Beans" Instructions under News tab on www.the-sage.org. You may also used canned, no salt added, beans here in lieu of dry.
Heat a large pan with olive oil. Sauté onions and garlic until translucent. Deglaze the pan using vegetable stock; stir to combine.
Add prepared beans with 1 cup reserved liquid. Bring to a boil; reduce to simmer. Add thyme and rosemary. Allow to simmer 30-40 minutes, adding additional reservation liquid, if necessary. Beans should not be like a soup, but a creamy texture with whole beans left intact - so do not add too much liquid (or stir too much)!
Season with salt and pepper; adjust seasonings if necessary.
Storage and Turn-out
Serve hot with crusty bread or alongside a medley of roasted vegetables such as Brussels sprouts, taro, carrots, turnips, and bell peppers.
Mixture can be stored up to 5 days under refrigeration.