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Fagiolo all’Olio (White Beans with Olive Oil and Herbs)
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Course Side Dish
Annas Product Oil Products
Servings
People
Ingredients
  • 2 cups Bonta Dried Cannellini Beans
  • 2 tbsp Anna’s Country Kitchen California Extra Virgin Olive Oil
  • 8 cups Water
  • 2 cloves Garlic, Unpeeled
  • 4-5 Fresh Sage Leaves
  • Salt & Pepper
  • A few peppercorns
Course Side Dish
Annas Product Oil Products
Servings
People
Ingredients
  • 2 cups Bonta Dried Cannellini Beans
  • 2 tbsp Anna’s Country Kitchen California Extra Virgin Olive Oil
  • 8 cups Water
  • 2 cloves Garlic, Unpeeled
  • 4-5 Fresh Sage Leaves
  • Salt & Pepper
  • A few peppercorns
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rinse beans and place in a large bowl. Add water to cover generously and let soak overnight. The next day, drain the beans and place them in a heavy soup pot. Add water, 2 tbsp. olive oil, sage, garlic, peppercorns, and cover. Bring to a simmer over medium heat. Reduce the heat so that the water simmers very gently and cook for 1 ½-2 hours. The beans are ready when the skins are tender and the insides are soft. Season with salt halfway through the cooking time. Remove from heat and let the beans cook for 1 hour in the water they were cooked in. Before serving, drain the beans and place in a serving bowl. Drizzle with olive oil and season with salt and pepper and serve.