Tuscan Beans

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.
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