This delicious and hearty recipe by Ina Garten is the perfect blend of creamy white beans, tender vegetables, and aromatic herbs. Quick, simple, and nutritious, it’s a comforting dish that works as a light main or a flavorful side. Made with everyday ingredients, it’s flexible and easy to prepare, with Pecorino Romano adding a delightful cheesy finish!
Recipe Ingredients:
- 1 lb dried white cannellini beans
- ¼ c good olive oil
- 4 c chopped fennel, stalks, fronds, and core removed (2 large)
- 2 c chopped carrots (4 carrots)
- 1 tbsp minced garlic (3 cloves)
- 1 c chicken stock, preferably homemade
- 1 tbsp minced fresh sage leaves
- 1 tbsp minced fresh rosemary leaves
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ c freshly grated Pecorino Romano cheese
How To Make Tuscan White Beans?
- Soak the beans: The night before, place the beans in a large bowl and cover with water by at least 5 cm / 2 inches. Cover and refrigerate overnight.
- Cook the beans: The next day, drain and rinse the beans, then place them in a large stockpot. Add water (double the volume of the beans), bring to a boil, reduce heat, and simmer uncovered for about 45 minutes until tender. Skim off any foam.
- Prepare the vegetables: Heat the olive oil in a large pan or Dutch oven over medium heat. Add the fennel and carrots and sauté for 8–10 minutes, stirring occasionally, until tender.
- Add the garlic: Stir in the minced garlic and cook for 1 minute more.
- Combine the beans and vegetables: Drain the cooked beans and add them to the sautéed vegetables. Pour in the chicken stock, sage, rosemary, salt, and pepper.
- Simmer until creamy: Let the mixture simmer for 12–15 minutes, stirring occasionally, until the beans are creamy and well combined with the flavors.
- Add cheese and serve: Stir in the Pecorino Romano, adjust seasoning to taste, and serve hot
Recipe Tips
- Soak Beans Properly: Always soak the beans overnight in enough water to cover them by at least 5 cm (2 inches). This ensures they cook evenly and become tender without staying hard or grainy.
- Skim the Foam: When boiling the beans, skim off the foam that forms on the surface. This removes impurities and helps keep the broth clear and clean-tasting.
- Cut Vegetables Evenly: Chop fennel and carrots into similar-sized pieces so they cook evenly and blend perfectly with the beans.
- Don’t Skip the Herbs: Fresh rosemary and sage are key to the flavor of this dish. If you must substitute, use fresh thyme or dried herbs but reduce the quantity.
- Add Cheese at the End: Stir in the Pecorino Romano at the very end of cooking. Adding it too early can make it clump or lose its bold flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Tuscan White Beans cool completely to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the beans to cool completely, then store them in a freezer-safe container or bag for up to 3 months.
- Reheat: Transfer the beans to a microwave-safe dish, cover loosely, and heat on medium power in 1-minute intervals, stirring in between, until hot. Add a little stock or water if needed.
Nutrition Facts
- Calories: 150
- Total Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 630mg
- Potassium: Data not available
- Total Carbohydrate: 24g
- Dietary Fiber: 10g
- Sugars: Data not available
- Protein: 7g
Check out More Recipes:
Ina Garten Tuscan White Beans
Description
This delicious and hearty recipe by Ina Garten is the perfect blend of creamy white beans, tender vegetables, and aromatic herbs. Quick, simple, and nutritious, it’s a comforting dish that works as a light main or a flavorful side. Made with everyday ingredients, it’s flexible and easy to prepare, with Pecorino Romano adding a delightful cheesy finish!
Ingredients
Instructions
- Soak the beans: The night before, place the beans in a large bowl and cover with water by at least 5 cm / 2 inches. Cover and refrigerate overnight.
- Cook the beans: The next day, drain and rinse the beans, then place them in a large stockpot. Add water (double the volume of the beans), bring to a boil, reduce heat, and simmer uncovered for about 45 minutes until tender. Skim off any foam.
- Prepare the vegetables: Heat the olive oil in a large pan or Dutch oven over medium heat. Add the fennel and carrots and sauté for 8–10 minutes, stirring occasionally, until tender.
- Add the garlic: Stir in the minced garlic and cook for 1 minute more.
- Combine the beans and vegetables: Drain the cooked beans and add them to the sautéed vegetables. Pour in the chicken stock, sage, rosemary, salt, and pepper.
- Simmer until creamy: Let the mixture simmer for 12–15 minutes, stirring occasionally, until the beans are creamy and well combined with the flavors.
- Add cheese and serve: Stir in the Pecorino Romano, adjust seasoning to taste, and serve hot
Notes
- Soak Beans Properly: Always soak the beans overnight in enough water to cover them by at least 5 cm (2 inches). This ensures they cook evenly and become tender without staying hard or grainy.
- Skim the Foam: When boiling the beans, skim off the foam that forms on the surface. This removes impurities and helps keep the broth clear and clean-tasting.
- Cut Vegetables Evenly: Chop fennel and carrots into similar-sized pieces so they cook evenly and blend perfectly with the beans.
- Don’t Skip the Herbs: Fresh rosemary and sage are key to the flavor of this dish. If you must substitute, use fresh thyme or dried herbs but reduce the quantity.
- Add Cheese at the End: Stir in the Pecorino Romano at the very end of cooking. Adding it too early can make it clump or lose its bold flavor.
Ina Garten Tuscan White Beans