Tuscan white beans with tomato and sage

A rustic Tuscan favorite, brought to life with fresh sage from our garden

A true icon of Tuscan peasant tradition—simple, hearty, and full of flavor. Cannellini beans simmered with tomato and fresh sage create a warm, comforting dish that tastes like home. Enjoyed on their own or as a rustic side.

Preparation time

With dried beans: about 10 hours (including soaking time)
With canned beans: about 45 minutes

Recipes for

(SERVES 4)

PREPARATION:

  1. If using dried beans, soak them in cold water for at least 8 hours, then drain and cook in fresh water until tender.
  2. In a saucepan, heat the olive oil and sauté the garlic and sage until just golden.
  3. Add the peeled tomatoes and cook over medium heat for about 10 minutes, gently mashing them with a fork.
  4. Stir in the drained beans and mix well. Simmer everything together for another 20–30 minutes, adding a little water if needed.
  5. Season with salt and pepper to taste, and serve hot with toasted Tuscan bread and a drizzle of Tenuta della Sgrilla organic extra virgin olive oil

INGREDIENTS:

  • 1 ½ cups dried cannellini beans (or two 14 oz cans of cooked beans)
  • 2 garlic cloves
  • 6 fresh sage leaves from our garden
  • 14 oz canned peeled tomatoes
  • 3 tablespoons organic extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste