Sautéed White Beans with Garlic, Sage, and Tomatoes is a recipe that you’ll come back to time and time again.
It is such a wonderful side dish to so many main courses, but it’s so delicious on its own, you could easily make a meal out of it with a nice loaf of crusty Italian bread, a leafy green salad, and a glass of wine.
Now we’re talking!
HOW TO PREPARE SAUTÉED WHITE BEANS WITH GARLIC, SAGE, AND TOMATOES
You can easily skip soaking the beans overnight and use canned beans to save time. Or, you can soak overnight. Either way is great!
Watch us show you how simple it is to make this amazing Sautéed White Beans with Garlic, Sage and Tomatoes:
The garlic and sage really bring this dish to life.
Be sure to sauté the garlic until it’s golden brown. But don’t let it burn!
You will love the way your kitchen smells when cooking Sautéed White Beans with Garlic, Sage and Tomatoes
WHITE WINE DEEPENS THE FLAVORS EVEN MORE
And of course, cooking with a nice dry white wine enriches the flavor even more.
Pour only a quarter cup into the saucepan, and then pour a nice glass for yourself. You deserve it. You’re making something spectacular!
The flavors of this Sautéed White Beans with Garlic, Sage and Tomatoes are quintessential Italian.
I absolutely love using certified canned whole San Marzano.
These tomatoes come from the rich soil at the foot of Mount Vesuvius in Italy and they are canned at the height of their season. Read more about them here.
Legend has it that the tomatoes are best when squeezed into the skillet with your hands. Why take a chance? Squeeze away! And it’s kind of fun!.
SAUTÉED WHITE BEANS WITH GARLIC, SAGE AND TOMATOES MAKE AN IDEAL SIDE DISH
Not many recipes are this easy to prepare that still produce such flavorful and amazing results.
I get hungry every time I think about this dish.
In no time, I’m running to the pantry to get the simple ingredients. This is definitely one of the Loon’s favorite dishes.
OTHER AMAZING SIDE DISHES TO TRY:
- Pesto Pasta with Potatoes and Green Beans
- Green Breans Almondine
- Southern Baked Beans
- Bodacious Borracho Beans
- Braised Green Beans with Tomatoes
- Black-Eyed Peas with Tomatoes
But in the meantime, how about these amazing Sautéed White Beans with Garlic, Sage and Tomatoes!
AN INTERESTING HISTORY OF BEANS AND BEAN RECIPES
We just love beans of all kinds. But there is something about cannelloni beans that seems extra delicious to us.
I know the history of beans doesn’t really sound fascinating, but actually. it is. Read this interesting A Selective History of Beans article from Republic of Beans.
As mentioned, this Sautéed White Beans with Garlic, Sage and Tomatoes recipe is the perfect side dish for so many wonderful main courses, such as our Mediterranean Tuna Steaks.
If this doesn’t make your stomach growl, well…I don’t know what to say to that. Because this is one of those dishes that actually tastes even better than it looks. And it is a gorgeous plate of yumminess!
Sautéed White Beans with Garlic, Sage and Tomatoes
Video
Ingredients
- 1 cup dried cannellini beans or two 15.5 oz. cans, drained
- ¼ cup olive oil
- 4 cloves garlic, minced about 2 tbsp
- 4 fresh sage leaves, chopped about 1 tbsp
- ¼ cup dry white wine
- 1 28 oz can San Marzano tomatoes drained
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cover the beans with water in a large pot and let them soak overnight (if using drained canned beans, skip to step 3)1 cup dried cannellini beans
- Drain beans and refill with fresh water in the same pot. Bring to a boil and cook for 1½ to 2 hours, or until beans are soft. Drain beans, reserving about 1 cup of liquid.
- In a large skillet over medium heat, warm the olive oil.¼ cup olive oil
- Add the garlic and sage and cook until lightly golden, about 2 minutes.4 cloves garlic, minced, 4 fresh sage leaves, chopped
- Add the wine and cook until nearly evaporated, about 3 minutes.¼ cup dry white wine
- Add the beans and then squeeze the tomatoes into the beans with your hands. Season with a healthy pinch of salt and pepper. Simmer for 15 minutes, adding reserved liquid if becoming dry.1 28 oz can San Marzano tomatoes, Kosher salt and freshly ground black pepper
- Transfer to a serving bowl and serve at once, or serve at room temperature.
Notes
• Slice garlic for a milder flavor and to prevent burning.
• Fresh sage is best; use ⅓ the amount if dried.
• Let tomatoes blister slightly for deeper flavor without excess liquid.
• Gently mash a few beans to create a light sauce.
• Finish with lemon, red pepper flakes, or Parmesan if desired.
Dean Bate says
Okay-I will be making these. The picture alone looks delicious!
Janna A Chapman says
This has become a family favorite! We’re a family of vegetarians & omnivores… this dish goes over well for everyone!
Kris Longwell says
Hey there, Jannna! Sorry for the delayed response here. So so so glad to hear this is a family favorite for you guys! We really love it, too. Thanks so much for letting us know!!! We really appreciate that so much! Stay in touch! Kris & Wesley
Maryann Loschiavo says
Love this recipe-am I the only one that puts it over creamy polenta?
HA says
I found this recipe trying to look for something to compliment the polenta I’m making tonight!!
Kris Longwell says
Hi Maryann! We LOVE this dish served with polenta! Let us know how it all turns out!! Best, Kris & Wesley
Jennifer says
I just recently found this recipe and I absolutely love it! I make this weekly now – so yummy, comforting, and healthy! I don’t think I’ve ever commented before on a recipe, but I felt the need to let you know how much I enjoy it — many thanks for sharing!
Dawn says
Just came across this recipe and cannot wait to try it. Cornbread is definitely going to be apart of this meal! Thanks for sharing!
Kris Longwell says
AWESOME!!! Cornbread sounds amazing. Hey! Did you check out our recipe for homemade cornbread? It’s pretty darn delicious!! Let us know how it all turns out! Best, Kris & Wesley
Kris Longwell says
SOUNDS HEAVENLY! Now, we need to make this with a batch of creamy polenta!! Thanks for the inspiration, Maryann!!
JoAnn says
I came across this recipe 6 days ago and have already made it 3 times! I made it just as written and couldn’t be more pleased with the results. I eat mine with toasted ciabatta with butter and garlic and a glass of white wine. I’m half Italian and this speaks loudly to my Italian roots. Thanks for such a wonderful, rustic recipe!
Kris Longwell says
Hi JoAnn! That makes us so so so happy! Thank you so very much for letting us know and we are so happy you enjoy the recipe!!! All the best, Kris & Wesley
Juli says
This was great, I added a pound of spicy Italian sausage and beans from our garden. My husband and son (who is a chef) had second helpings! A great one dish meal! Easy!
Kris Longwell says
Oh, Juli! That sounds PERFECT! That’s the kind of one-pot wonder we’d love to dig in. Glad you enjoyed the recipe and thanks so much for letting us know!! We truly appreciate that!! Stay in touch!! All the best, Kris & Wesley
Mary K Ceverha says
I eat almost the entire pan myself, multiple times…with nothing but wine and beano! xo
Kris Longwell says
We hear you, Mary, we hear you!! And good call on the beano!!! LOL!!! xoxoxo
Kris says
Is it possible to sub the white wine for something else, my partner is allergic to alcohol ?
krislongwell says
Hi Kris! (Great name, by the way!)….sorry for the delayed response here. I would recommend using either chicken or vegetable stock and then simmer it until the liquid reduces by about half. You’ll still have a very delicious dish. Let us know if you make it and how it turns out. Hope you and your partner do enjoy!! Best, Kris
Mara says
This looks stunning – love beans and am trying to get my hubby to love (like) them too! What would you typically serve this with? Thanks 🙂
krislongwell says
Hi Mara! This is such a wonderful dish! We love serving them with our Mediterranean Tuna Steaks. But they would also go well with hamburgers or baked/roasted chicken. Hope this helps, and let us know if you make the recipe and what you think!! And please stay in touch! All the best, Kris & Wesley
Mara says
Eventually got around to making this and we loved it!! Hubby included. Definitely will stay on our ‘regular dishes’ list. We just had a veggie meal, so served it with salads. Thanks for sharing.
krislongwell says
Sounds fantastic, Mara!! So very happy to hear you enjoyed these beans!! We love ’em so much, too!! And thank you for letting us know. We really appreciate that! Best, Kris & Wesley
Kelly says
This recipe is amazing, loved it and will be making it often. Simple and delicious.
krislongwell says
Thank you, Kelly!! We are so happy you enjoyed this recipe. We really love it so much, too. And thank you very much for letting us know. We REALLY appreciate it. Please stay in touch. All the best, Kris & Wesley
Tracee says
I’m thinking of doubling the recipe and adding some fresh spinach and serving in a bowl with brown rice! I’m doing this tomorrow. I love all forms of protein and this light recipe has me swooning!
krislongwell says
Thanks, Tracee!! This recipe will double perfectly. We do that often when we are serving at a dinner party. And it’s always a hit! Let us know what you think if you make it!!
Marie says
My grandmother used to prepare this recipe as my after school snack, sans wine. She would sometimes add some bitter greens, fresh from her garden. And she would ladle it over a slice of her homemade bread. All the other kids got sugary treats, but I believe she put me on the path to healthy eating. Love you guys!
krislongwell says
Thank you so much, Marie!! Nothing better than grandma’s cooking, right? And the addition of farm-fresh greens, all ladled over homemade bread. Wow!! Sounds divine. Thanks so much for sharing. We love you, too!! All the best, Kris & Wesley
Beth McCrea says
I try to eat lots of beans since they’re so healthy, but I don’t love them. However, you made me CRAVE them with this recipe! Thank you.
krislongwell says
That’s so awesome, Beth!! These beans really are so flavorful and fulfilling! Who knew you’d ever crave beans! Ha!! But they really are yummy!!
Jodi Koskella says
This was delicious! I just moved to Italy and bought white beans at the farmers market, hoping I could figure out what to do with them. Its rare I like my own cooking, big Brav-o!
Grazie!
krislongwell says
Thank you, Jodi!! Living in Italy! We are JEALOUS! I bet it’s just amazing. And the food!! So glad you had success with this recipe. It’s one of our favorites, for sure. Grazie for letting us know and please stay in touch! Ciao!! Kris & Wesley
Sarah Bennett says
Oh my goodness, this was delicious! Even my bean phobic friend liked it. I paired it with pork chops w/onions and apple and wilted spinach. Great dinner combo.
Thanks!
The Loon says
That’s so great to hear, Sarah! Thanks so much for letting us know. We love it, too. Comforting and delicious! Sounds like an AMAZING meal you served!! Thanks again, Kris & Wesley xoxo
The Steaming Pot says
That looks beautiful!
krislongwell says
Thank you! So simple, yet so deep in flavor. One of our favorites. WE LOVE http://www.steamingpot.com, BTW…we will visit often! Best, Kris & Wesley (The Loon)