Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.

Tuscan White Beans with Sage

beans

italian

vegan

side

slow-cooker

Cannellini cooked gently with whole garlic and sage until creamy inside and still intact outside, dressed with raw olive oil at the table.

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RECIPE

Tuscan White Beans with Sage

Cannellini cooked gently with whole garlic and sage until creamy inside and still intact outside, dressed with raw olive oil at the table.

Prep10 mins

Cook420 mins

Total430 mins

Servings8

beans

italian

vegan

side

slow-cooker

Ingredients

1 lb dried cannellini beans
8 garlic cloves, whole and peeled
6 sage leaves
1/2 cup olive oil, plus more to finish
7 cups water
1 tsp chili flakes
2 tsp kosher salt

Preparation

Rinse the beans and add them to the crock with the whole garlic cloves, sage, chili flakes and water.

Pour in 1/4 cup of the olive oil at the start. Fat in the cooking water is what gives these beans their creamy interior.

Cook on low 7 hours. Check at 6 — cannellini go from perfect to blown-out skins quickly.

Salt at the end, then let them cool in their own liquid for at least 20 minutes so they take the seasoning up.

Serve warm rather than hot, in a little of their broth, with the remaining raw olive oil poured over.

Servings and Nutrition

Number of Servings in Tuscan White Beans with Sage

Nutrition for 1 serving (1 cup)

350

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Protein 15.0g

17%

Carbs 44.0g

49%

Fat 14.0g

35%

Equipment Starter - Slow Cooker 1

Tuscan White Beans with Sage

Tuscan White Beans with Sage

Ingredients

Preparation