Sauteed Cannellini Beans

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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1/2 sweet bell pepper, finely chopped

1/2 medium onion, diced

3 tablespoons olive oil, divided

2 cloves garlic, minced

1/4 cup white wine

1/2 cup chicken or vegetable stock

1 teaspoon herbes de provence

3 cups cooked cannellini beans

1/2 baguette, sliced and toasted, for serving


  1. In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.