Baked Cannellini Beans with Sage and Tomatoes

Baked Cannellini Beans with Sage and Tomatoes

A traditional peasant style Tuscan dish. It's an inexpensive and hearty meal that is sure to satisfy any appetite. Eat as is with crunchy crostini bread rounds as a side dish or appetizer, toss with pasta, or serve with chicken or shrimp.



1 cup dry cannellini beans, soaked overnight, then drained (alternatively, you can use canned beans)
1/4 cup Bella Cucina Extra Virgin Olive Oil
1 yellow onion, chopped
1 clove fresh garlic
2 Tablespoons fresh sage, chopped, or 2 teaspoons dried
1 cup Bella Cucina Passata Sauce
1 cup Bella Cucina Arrabiatta Pasta Sauce
2 teaspoons Bella Cucina Wild Oregano & Sage Salt
1/2 teaspoon freshly ground black pepper



Place the soaked beans and garlic clove in a 4 quart pot and cover with 2 inches of water. Cook, covered, over medium low heat, about 45-55 minutes. Reserve the cooking liquid and drain.

In a heavy bottom pan, heat the olive oil over medium heat. Add the cooked (canned) beans, tomato sauces, sage, salt, pepper and sage. Cook covered, stirring occasionally, until the mixture has thickened and the flavors married together, about 30 minutes.

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