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
Tuscan Beans Recipe © Michael Romano. Photo © Jan Smith. All rights reserved.