This rustic yet elegant white bean dish celebrates the earthy flavors of fresh sage and savory garlic. The beans are gently warmed with herbs to infuse maximum flavor, then sautéed with onions and deglazed with a splash of dry white wine. The result is a tender, saucy mixture that pairs beautifully with grilled meats or roasted vegetables. ItâÂÂs a simple, vegan-friendly side dish that brings a touch of Italian countryside charm to your table. Perfect for weeknight dinners or as a sophisticated addition to holiday feasts, this recipe relies on high-quality ingredients and simple techniques to deliver rich, satisfying results every time.
White Beans With Sage
Description
This rustic yet elegant white bean dish celebrates the earthy flavors of fresh sage and savory garlic. The beans are gently warmed with herbs to infuse maximum flavor, then sautéed with onions and deglazed with a splash of dry white wine. The result is a tender, saucy mixture that pairs beautifully with grilled meats or roasted vegetables. It's a simple, vegan-friendly side dish that brings a touch of Italian countryside charm to your table.Ingredients
Directions
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Place the white beans in a saucepan with the bay leaf, winter savory (or thyme) sprigs, and 2 of the sage leaves.
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Add a splash of water or vegetable broth to the saucepan and warm gently over low heat for 10-15 minutes to infuse the beans with herb flavors.
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Remove and discard the bay leaf, herb sprigs, and whole sage leaves. Set the beans and their liquid aside.
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While the beans warm, finely chop the remaining 8 sage leaves.
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Heat a large skillet over medium heat. Add the chopped onion, 1/2 teaspoon salt, and a few pinches of pepper.
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Sauté the onions with a small splash of water until they begin to release their juices and soften, about 5 minutes.
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Add the chopped garlic and chopped sage to the skillet. Sauté for about 2-3 minutes until fragrant, stirring frequently to prevent burning.
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Pour in the dry white wine and cook for 1-2 minutes until the pan is nearly dry and the wine has reduced slightly.
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Add the warmed beans along with their herb-infused broth to the skillet.
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Stir in the remaining 1/2 teaspoon salt and a few more pinches of black pepper.
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Lower the heat to low and simmer gently for 15-20 minutes, stirring occasionally. Add a little water if the mixture becomes too dry.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Remove from heat and stir in the fresh parsley just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 260.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 56.0g19%
- Dietary Fiber 0.8g4%
- Sugars 0.0g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Polenta Serving Suggestion: This dish pairs excellently with polenta. For a refreshing summer variation, chill cooked polenta in a loaf pan, slice it, and serve the warm beans on top.
Wine Substitution: If you prefer not to use alcohol or find the wine flavor too dominant, substitute the white wine with vegetable broth or a splash of water with a teaspoon of white wine vinegar.
Bean Preparation: Using canned beans makes this recipe quick and easy. If using dried beans, ensure they are fully cooked and tender before adding them to the skillet.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water to restore sauciness.
