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Tuscan beans in tomato sauce
The Tuscan side dish that tastes of home: cooked cannellini beans simmered with tomato, garlic and sage until the sauce clings to them. Make it ahead; it is even better the next day.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Cannellini beans, dry, raw 320 g dried, to be soaked
- Canned tomatoes 400 g drained
- Fresh garlic 8 g 2 cloves
- Sage 4 g a few leaves
- Extra virgin olive oil 40 g 3 tablespoons
- Fine salt 6 g
- Black pepper, ground 1 g
- Water 1500 g for soaking and boiling
Steps
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1 Put the beans in a bowl with plenty of cold water and leave them to soak for twelve hours.
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2 Drain the beans, put them in a pot with fresh water and simmer until tender, without salting at the start.
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3 In a wide pan warm the oil with the crushed garlic and sage over low heat for two minutes.
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4 Add the peeled tomatoes crushed with a fork and cook for ten minutes, until the sauce reduces.
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5 Add the cooked beans, salt, pepper and simmer for another ten minutes, stirring now and then.
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6 Remove the garlic, let it rest for a few minutes and serve warm, with a drizzle of raw oil.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 377 kcal | 131 kcal |
| Protein | 19.8 g | 6.9 g |
| Carbohydrate | 53.1 g | 18.5 g |
| Sugars | 4.2 g | 1.5 g |
| Fat | 11.0 g | 3.8 g |
| of which saturates | 1.6 g | 0.6 g |
| Fibre | 14.6 g | 5.1 g |
| Salt | 1.82 g | 0.63 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.