When using fewer ingredients in a recipe, you want to make the most of each ingredient, layering flavors whenever possible. Here, we are using sage in three different ways. Chopped and cooked with the beans, “fried” in oil for a crunchy garnish and the sage infused oil for a flavorful drizzle just before serving. This dish is hearty enough as the main event (served with a salad and crusty whole grain bread) or as a side dish for any meal. Tip: Don’t drain both cans of beans. You’ll be using the liquid from one of the cans to help create a sauce.
White Beans with Sage and Fennel
Ingredients
5 tablespoons extra-virgin olive oil, divided
1 large fennel bulb, trimmed and finely chopped (save the fronds for garnish)
1 medium onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons finely chopped fresh sage, plus 20 whole leaves
1/4 teaspoon red pepper flakes
1 teaspoon fennel seeds
Kosher salt and ground black pepper
1 (14.5) ounce can diced tomatoes
2 (15.5) ounce can white beans (cannellini or great northern), drain and rinse ONLY 1 can
Directions
- In a Dutch oven over medium heat, add 2 tablespoons of oil. Heat until shimmering. Add the fennel, onion, garlic, chopped sage, red pepper flakes, fennel seeds and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables have softened, about 12 minutes.
- Stir in the tomatoes, one can of drained beans and one can of beans with liquid. Cook uncovered, at a simmer, stirring occasionally for about 10 minutes. Season with salt and pepper.
- Meanwhile, line a plate with paper towel. In a 12-inch skillet over medium-high heat, heat the remaining 3 tablespoons oil until shimmering. Add the sage leaves and cook, flipping once, until edges curl and sage leaves stop bubbling, about 1 minute. Remove from heat and transfer to paper towel lined plate. Reserve the oil.
- Transfer beans to a serving bowl, drizzle with sage oil. Crumble the fried sage leaves over the beans.
Recipe adapted from milkstreet.com
judymatusky.com
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