High Fructose Corn Syrup Free Italian White Beans with Sage
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 4 cloves garlic, thinly sliced
- 12 fresh sage leaves
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- ½ cup low-sodium chicken broth
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the sage leaves in a single layer and fry, turning once, until crisp and lightly golden at the edges, about 1–2 minutes per side. Transfer the sage to a plate and set aside, leaving the oil in the pan.
- 2
Reduce the heat to medium-low. Add the garlic to the sage-infused oil and cook, stirring frequently, until softened and just golden at the edges, about 2–3 minutes. Watch closely — garlic can brown quickly. Add the red pepper flakes and stir for 30 seconds, until fragrant.
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