Tuscan White Beans


Perfect as a side dish or use to make Rustic Tuscan Soup


1 lb. dried cannellini beans (I use Navy beans if I can't find them)
4 Tbsp. Flying Olive Arbosana Extra Virgin Olive Oil or a Flying Olive single mild-medium Extra Virgin Olive Oil of choice, divided
2 cloves garlic, smashed and roughly chopped
4–5 fresh sage leaves or ½ tsp dried sage
3–4 whole black peppercorns
Sea salt and freshly ground black pepper


Sort through the beans, discarding any small stones.  Rinse the beans under cold running water.  Put them in a large pot, cover with cold water, and set aside to soak for at least 4 hours or overnight.

Drain beans from soaking water.  Rinse well.  Return to the pot and add 12 cups cold water, 2 tbsp. of the oil, garlic, sage, and peppercorns.  Cover and bring to a simmer over medium heat, about 1 hour.  Season to taste with salt, reduce heat to medium-low, and gently simmer, stirring occasionally with a wooden spoon, until bean skins are tender and interiors are soft, about 1–2 hours more. (Taste a cooled bean or press between your fingers to see if they are done).

Remove from the heat, set aside, and allow beans to cool in the cooking liquid.  To serve, reheat beans in the liquid over medium-low heat, drain them, and season to taste with salt and pepper.  Drizzle beans with Flying Olive Single Varietal EVOO of choice or a flavored EVOO such as Flying Olive Garlic.  Sprinkle a little sage—fresh is best-- and salt.  Serve.

Submitted by Barb L.