Vegan Recipes

Tuscan White Beans Recipe

Tuscan White Beans

Simple vegan Tuscan white beans recipe. Here, white beans are infused with the flavors of garlic, fresh herbs, and spices, then topped off by a drizzle of the high-quality extra virgin olive oil for which Tuscany is known.

As a rule, Tuscan cooking is neither fussy nor complicated. It does not rely on expensive ingredients, heavy sauces, or elaborate presentations to shine. Instead, these recipes often feature high-quality local ingredients combined in delicious, yet elegantly simple, ways.

When making this dish, it’s always a good idea to prepare more white beans than you think you’ll need. Leftovers can be added to salads, stews, and soups for quick and easy meal preparation.

Ingredients for this Recipe :

  • 3 cup dried white beans (preferably cannellini), rinsed and picked over
  • Coldwater, to cover
  • 2 tbsp olive oil
  • 6-8 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 10-12 large fresh sage leaves
  • 2 large sprigs of fresh thyme
  • 2 large sprigs of fresh rosemary
  • 2 tsp sea salt
  • 15-20 whole black peppercorns
  • Sea salt and black pepper, to taste
  • 2 tbsp high-quality extra virgin olive oil

Time-Saving Tip: if you don’t have time to soak white beans overnight, add them to a large pot and cover them with 3” of cold water. Bring to a rapid boil over high heat for one minute, then remove from heat. Cover and set aside for at least one hour before draining.

How to Make Tuscan White Beans :

Step One:

Add rinsed beans to a large bowl and cover with cold water. Cover and set aside for at least 8 hours or overnight.

Step Two:

Drain and rinse beans and transfer to a large stockpot or Dutch oven. Cover with 2-3 inches of cold water and add 2 tablespoons of regular olive oil, garlic, bay leaves, fresh herbs, sea salt, and black peppercorns. Bring to a low boil for one minute over medium-high heat, then reduce heat to medium-low. Remove and discard any foam that collects on the surface while boiling.

Step Three:

Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beans are tender. Remove from heat and let beans cool in the pot with the cooking liquid for 15-20 minutes.

Note: Actual cooking time will depend on the size and age of the beans. Smaller, fresher beans will take less time than larger, older ones. Check for doneness after 45 minutes and adjust the cooking time accordingly. Beans should be tender, but not mushy.

Step Four:

Carefully drain beans, reserving some of the liquid to use in soups or stews, if desired. Remove and discard the solids from the cooking process before transferring the Tuscan white beans to a serving container. Season with salt and black pepper, if desired, and drizzle with high-quality olive oil and serve the Tuscan white beans. Enjoy!

Vegan White Beans

Other Vegan Recipes –

Roasted potatoes recipe – Tri-Color Roasted Fingerling Potatoes

Corn Chowder recipe – Spicy Sweet Corn Chowder

Mushroom soup recipe – Creamy Wild Rice and Mushroom Soup

Tuscan White Beans Recipe

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Side Dish Italian
Serves: 7
Prep Time: 10 minutes + soaking time Cooking Time: 1½ - 2 hours Total Time: 1½ - 2 hours + soaking time

Simple Tuscan white beans recipe, infused with the flavors of garlic, fresh herbs, and spices, delicious and healthy side dish.

Ingredients

  • 3 cup dried white beans (preferably cannellini), rinsed and picked over
  • Coldwater, to cover
  • 2 tbsp olive oil
  • 6-8 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 10-12 large fresh sage leaves
  • 2 large sprigs of fresh thyme
  • 2 large sprigs of fresh rosemary
  • 2 tsp sea salt
  • 15-20 whole black peppercorns
  • Sea salt and black pepper, to taste
  • 2 tbsp high-quality extra virgin olive oil

Instructions

1

Add rinsed beans to a large bowl and cover with cold water. Cover and set aside for at least 8 hours or overnight.

2

Drain and rinse beans and transfer to a large stockpot or Dutch oven. Cover with 2-3 inches of cold water and add 2 tablespoons of regular olive oil, garlic, bay leaves, fresh herbs, sea salt, and black peppercorns. Bring to a low boil for one minute over medium-high heat, then reduce heat to medium-low. Remove and discard any foam that collects on the surface while boiling.

3

Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beans are tender. Remove from heat and let beans cool in the pot with the cooking liquid for 15-20 minutes.

4

Carefully drain beans, reserving some of the liquid to use in soups or stews, if desired. Remove and discard the solids from the cooking process before transferring the beans to a serving container. Season with salt and black pepper, if desired, and drizzle with high-quality olive oil to serve. Enjoy!

Notes

Actual cooking time will depend on the size and age of the beans. Smaller, fresher beans will take less time than larger, older ones. Check for doneness after 45 minutes and adjust the cooking time accordingly. Beans should be tender, but not mushy.

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