Vegan Italian White Beans with Sage
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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