Easy Tuscan White Beans
These beans are wicked cheap to make and come together in under 30 minutes. The Pecorino and sun-dried tomato oil build flavor without needing to simmer for hours.
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.
Notes
The residual heat will melt the cheese without breaking it.