As much as I appreciate the slow and steady act of simmering a pot of dried beans, canned beans are my lifeline. They’re what I reach for most nights when I’m in need of a quick protein-rich meal that doesn’t rely on the ubiquitous boneless, skinless chicken breast. And with a little TLC, canned beans can be just as rich and creamy as dried.
Here’s how: Simmer them in an olive oil and tomato-rich broth infused with garlic and herbs, and in just about 30 minutes, you have a stewy pot of beans to ladle over thick slices of toast.
Fagioli all’uccelletto—white beans stewed in a light tomato sauce with a generous amount of olive oil, garlic, and sage—translates to “beans in the style of little birds,” meaning they’re seasoned as Tuscans would traditionally season game bird like pheasant. Centuries ago, the rich would be served these beans alongside the pheasant, but the rest would be served the beans on their own, or occasionally with sausage.
Today these beans continue to be a staple in Tuscan homes and trattorias. This recipe is my twist on the humble dish. Traditional recipes start with dried white beans, but this weeknight-friendly version takes advantage of canned. Letting the beans simmer in lots of olive oil that’s fragrant with garlic and sage rids them of their dull flavor and bolsters their creamy texture. I love using canned cherry tomatoes here, which are ultra-sweet and juicy, but canned diced tomatoes work just as well.
Brothy Tuscan White Beans With Garlic-Fried Bread
Serves 4- 2 (about 15-ounce) cans white beans
- 5 cloves garlic, divided
- 1/4 cup plus 2 tablespoons olive oil, divided, plus more for serving
- 6 fresh sage leaves
- 1/4 teaspoon red pepper flakes, plus more for serving
- 2 cups low-sodium vegetable broth, chicken broth, or water
- 1 (about 14-ounce) can cherry or diced tomatoes
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 4 thick slices crusty sourdough bread
- Flaky salt (optional)
- 1 tablespoon red wine vinegar
- Shaved Parmesan cheese, for serving
Heat 1/4 cup of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add 4 of the garlic cloves, the sage leaves, and the red pepper flakes. Cook, stirring occasionally, until the oil is very fragrant and the garlic is lightly browned, 2 to 3 minutes.
Add the low-sodium vegetable broth, chicken broth, or water and cherry or diced tomatoes and their juices. Add the white beans, season with kosher salt and black pepper, and stir to combine. Bring to a boil over high heat.
Reduce the heat to low. Simmer gently, uncovered and stirring occasionally, until the flavors meld and the liquid reduces slightly, about 30 minutes. Toast the bread about 15 minutes into the simmering time.
Heat 1 tablespoon of the olive oil in a large cast-iron or regular skillet over medium heat until shimmering. Add 2 slices of the sourdough bread and fry until golden-brown and crisp, 2 to 3 minutes per side. Transfer each slice to individual shallow bowls. Repeat with the remaining 1 tablespoon olive oil and 2 bread slices. Rub the fried bread all over with the reserved garlic clove and sprinkle with a pinch of flaky or kosher salt.
Remove the beans from the heat. Stir in the red wine vinegar. Taste and season with kosher salt as needed.
Recipe Notes
To use cooked dried beans, use 3 cups cooked beans with about 2 cups of their cooking liquid. Skip the broth or water.Leftover beans can be refrigerated in an airtight container up to five days.
