Simple to make, healthy, and aways a crowd pleaser, these Tuscan beans are packed with flavor from Pecorino Romano cheese, rosemary, thyme, and sage.–Michael Romano
Tuscan Beans Recipe
- Quick Glance
- 30 M
- 1 H, 25 M
- Makes 6 servings
- 1 cup dry cannellini beans
- 1 stalk celery
- 1 medium carrot, peeled and split lengthwise
- 1 bay leaf
- 1 medium white onion, peeled and halved
- 2 whole cloves
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely minced
- 3/4 cup Pecorino Romano cheese
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh sage, finely chopped
- Salt and pepper
- 1. Cover beans with water and soak overnight.
- 2. Next day, drain beans, then place in a large saucepan with cold, lightly salted water to cover. Add celery, carrot, bay leaf and onion halves stuck with cloves. Bring to a boil, then simmer until beans are tender, about 30 to 40 minutes. Discard vegetables and let beans cool in their cooking liquid.
- 3. In a saute pan over medium heat, gently heat olive oil, add garlic and half the herbs and saute for 2 to 3 minutes, being careful not to brown garlic. With a slotted spoon, add beans and cook for 2 minutes, stirring constantly. Add about 1 1/2 cups of their cooking liquid. Stir in 1/2 of Pecorino Romano cheese and remaining herbs. Boil briskly for about 10 minutes until liquid reduces slightly to form a “sauce.” If beans are tender before sauce thickens, remove them with a slotted spoon and continue boiling down liquid, then pour over beans. Add salt and pepper, if needed, to taste and transfer to a serving platter. Sprinkle with remaining cheese.
Hungry for more? Chow down on these:
- Tuscan Cannellini Beans with Mushrooms, Spinach, and Pesto from Andrea Meyers
- Tuscan-style White Beans with Sausages and Peppers from Dinne du Jour
- Appalachian Cider Baked Beans from Leite's Culinaria
- Braised White Beans from Leite's Culinaria
Testers ChoiceTesters Choice
May 09, 1995
Ah…Tuscany. This dish takes me back to the wonderful flavors and aromas found in that region. There is just something so delicious about teaming garlic with fresh herbs and Pecorino. The idea of adding the cheese to the bean cooking liquid is brilliant. It became velvety and smooth. Sprinkling more Pecorino on top of the mound of beans at the end added more vitality. If you are looking for a lively dish this is not it. Rather, it contains hints of Tuscany here and there in a subdued fashion. I often stud onions with whole cloves, and here an additional clove or two would have added just a little bit more flavor.
Tuscan Beans Recipe © Michael Romano. Photo © Jan Smith. All rights reserved.