Recipe courtesy of David Rocco

Tuscan Beans

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  • Level: Easy
  • Total: 2 hr 5 min
  • Active: 5 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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1 pound/500 g dried cannellini beans

2 cloves garlic, halved

1 sprig fresh rosemary

4 fresh sage leaves


4 tablespoons/60 ml extra-virgin olive oil, plus extra for drizzling

Water, as much as you need


  1. In a large pot add the beans, garlic, rosemary, sage leaves, salt, and 4 tablespoons olive oil. Fill up the pot with enough water to cover the beans. Cover the pot with a lid and cook for approximately 2 hours. Drain. Let cool and serve with a drizzle of olive oil.