Italian White Beans

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Italian White Beans

This is a variation of our stovetop beans base recipe. Have you ever been afraid to purchase dried beans because you don’t know how to cook them? In this Italian white beans recipe, we teach you how to make flavorful, creamy beans that are great for any meal or side.

Prep Time10

Cook Time1 15

Soaking Time10

Total Time1 25

Course: Main Dish, Side

Cuisine: Italian

Servings: cups

Calories: 237kcal

Ingredients

1 pound dried white beans (~2 cups)
1 Tablespoon extra virgin olive oil
3 garlic cloves, minced (~1 ½ teaspoons)
1 Tablespoon chopped sage leaves
1 bay leaf
1 teaspoon kosher salt
6-8 cups water or low-sodium broth or stock (~2 inches above top of beans)
2 Tablespoons lemon juice
Salt to taste (after cooking)
1 Tablespoons chopped fresh Italian parsley (optional)
1 Tablespoon chopped fresh basil (optional)

Instructions

Place beans in a colander and rinse under cold water. Pick out any rocks or beans that are broken or shriveled. Transfer beans to a large bowl and cover with water, 2” above the top of the beans. Soak for 8-12 hours.
The next day or after soaking, drain and rinse beans.
Heat a Dutch oven or 4-quart pot or saucepan over medium heat. Add oil. Once oil is simmering, add garlic and sauté for 30 seconds, stirring frequently.
Add the beans, sage leaves, bay leaf, and salt. Add enough water or broth to cover beans by ~2 inches. Bring beans to a boil, then reduce to a simmer and partially cover.
Simmer for 45-90 minutes, or until beans are tender. While the beans cook, add more water as needed to ensure the beans remain submerged. Once cooked, add lemon juice and additional salt to taste. Sprinkle with optional fresh parsley and basil. Enjoy!

Notes

For softer beans, cover completely during simmering. For firmer beans, leave uncovered. Note that the latter leads to more water evaporation, so you will likely have to add more water during cooking.

Nutrition