Ingredients (~6 servings)
- 3 Tbsp sun-dried tomato oil (from the jar)
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1 cup reduced-sodium broth (vegetable or chicken)
- 3 Tbsp sun-dried tomatoes packed in oil, drained and chopped
- 2 (15.5 oz) cans cannellini beans, rinsed and drained
- 1 Tbsp finely-chopped fresh sage leaves
- 1 1/2 tsp finely-chopped fresh rosemary sprigs
- 1/2 cup finely-grated Pecorino Romano (or Parmesan)
- Salt to taste
- Ground black pepper to taste
- Balsamic vinegar (optional, to serve)
Heat the Aromatics in Sun-Dried Tomato Oil
Add the 3 Tbsp sun-dried tomato oil and 1 Tbsp olive oil to a saute pan set over medium-low heat.
Once the oil is heated, add the 3 cloves minced garlic and 1/2 tsp oregano; cook for ~1 minute.
The garlic should soften and become fragrant but not brown.
Add the Broth and Beans
Pour in the 1 cup broth and adjust the heat to bring it to a simmer.
Add the 3 Tbsp sun-dried tomatoes, both cans of cannellini beans, 1 Tbsp sage, and 1 1/2 tsp rosemary; give it all a stir.
Let the beans heat and simmer for ~5-10 minutes as the broth reduces into a thicker sauce.
The liquid should coat the back of a spoon when it’s ready.
Stir in the Pecorino Romano Off Heat
Take the pan off the heat and stir in the 1/2 cup Pecorino Romano.
The residual heat will melt the cheese into the sauce without breaking it.
Add salt and pepper to taste.
If you want a hit of acidity, drizzle balsamic vinegar over individual servings.
Easy Tuscan White Beans
Ingredients
Ingredients (~6 servings)
- 3 Tbsp sun-dried tomato oil, from the jar
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1 cup reduced-sodium broth, vegetable or chicken
- 3 Tbsp sun-dried tomatoes packed in oil, drained and chopped
- 2 cans cannellini beans, 15.5 oz, rinsed and drained
- 1 Tbsp finely-chopped fresh sage leaves
- 1 1/2 tsp finely-chopped fresh rosemary sprigs
- 1/2 cup finely-grated Pecorino Romano, or Parmesan
- Salt to taste
- Ground black pepper to taste
- Balsamic vinegar, optional, to serve
Instructions
- Heat sun-dried tomato oil and olive oil in a saute pan over medium-low heat.
- Add minced garlic and oregano, cook for 1 minute until fragrant.
- Pour in broth and bring to a simmer.
- Add sun-dried tomatoes, cannellini beans, sage, and rosemary.
- Simmer for 5-10 minutes until liquid reduces and coats the back of a spoon.
- Remove from heat and stir in Pecorino Romano.
- Season with salt and pepper to taste.
- Drizzle with balsamic vinegar before serving if desired.