Although there’s great reward in the time it takes to cook dried beans, there’s just no arguing with the convenience of canned beans. This recipe, however, is a great way to get canned beans tasting closer to the dried variety. Slowly braise a couple of cans of white beans in the oven, in olive oil that’s been infused with lots of garlic and a few sage leaves, and they’re transformed. The beans soak up the rich oil to become intensely creamy on the inside and deeply flavored.
Olive Oil–Braised White Beans [Vegan]
- 2 (15-ounce, or 425 g) cans white beans, such as cannellini, drained and rinsed
- 6 garlic cloves, smashed and peeled
- 4 fresh sage leaves
- Kosher salt
- Freshly ground black pepper
- Pinch red pepper flakes(optional)
- 3/4 cup (180ml) extra-virgin olive oil
- 1 teaspoon red wine vinegar
- Place a rack in the middle of the oven and preheat the oven to 325F (170C).Place the white beans, garlic, sage, 1/2 teaspoon of salt, several grinds of black pepper, and the red pepper flakes (if using), in a 9 x13-inch (23 x33 cm) baking dish or other 3-quart (3 L) baking dish. Pour in the olive oil and gently stir to combine.
- Tightly cover the dish with aluminum foil and cook, stirring halfway through, until the white beans are soft but not falling apart and the mixture is bubbling, 35 to 40 minutes.
- Stir in the vinegar and let cool for 5 minutes. Taste and season with additional salt and pepper, as needed. Serve warm or at room temperature.