Recipe courtesy of David Rocco
Episode: Viva la Ciccia!
Tuscan Beans
Total:
2 hr 5 min
Prep:
5 min
Cook:
2 hr
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Total:
2 hr 5 min
Prep:
5 min
Cook:
2 hr
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Total:
2 hr 5 min
Prep:
5 min
Cook:
2 hr
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 pound/500 g dried cannellini beans
  • 2 cloves garlic, halved
  • 1 sprig fresh rosemary
  • 4 fresh sage leaves
  • Salt
  • 4 tablespoons/60 ml extra-virgin olive oil, plus extra for drizzling
  • Water, as much as you need

Directions

In a large pot add the beans, garlic, rosemary, sage leaves, salt, and 4 tablespoons olive oil. Fill up the pot with enough water to cover the beans. Cover the pot with a lid and cook for approximately 2 hours. Drain. Let cool and serve with a drizzle of olive oil.

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