Last updated on July 22nd, 2024
Are you looking for an easy and delicious Italian side dish?
Did you eat Tuscan white beans at a restaurant in Tuscany and now you want to recreate the dish at home?
If so, you’ll love this fool-proof Tuscan recipe for one of the region’s most iconic side dishes – fagioli all’olio – homemade Tuscan white beans with garlic and sage.
Why cook Tuscan white beans instead of just using canned beans?
First, it’s cheap. It costs nothing to make several pounds of beans compared to buying several cans and you can make several different Tuscan dishes after cooking these beans such as:
- ribollita – Tuscan bread and vegetable soup
- minestrone – Italian vegetable soup
- fagioli all’uccelletto – white beans with tomato and garlic
- farinata con cavolo nero – polenta with kale and white beans
- Tuscan bean salad
Second, the taste of cooked beans is so much better. They are more buttery and rich, and you can spice them up however you want.
Finally, they take no more than 10 minutes to get started.
Note: Plan accordingly as the beans need to soak for at least 8 hours or better, overnight, before cooking.
Read more about Traditional Tuscan Food.
More Veg Please: Check out my list of Vegetarian Dishes to Try in Italy.
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Fagioli all’Olio Pronunciation
Fagioli all’olio is pronounced fah-goh-lee ahl-ohl-yoh in Italian.
Listen how to pronounce fagioli all’olio:
What are Fagioli all’Olio?
Fagioli all’olio is a traditional and simple Italian dish made by cooking dried cannellini beans with oil, sage and garlic.
In Tuscany, these beans are a staple as the local cuisine is based on la cucina povera, the concept of preparing hearty and delicious meals with local and seasonal ingredients at a low cost.
They are served most commonly with grilled meats such as la bistecca fiorentina and grilled sausages. If you are at an authentic trattoria in Tuscany, you will notice the locals eating bistecca with sides of saut̩ed greens and roasted potatoes Рa classic Tuscan dinner.
Learn More: Read about the Different Types of Italian Eateries – From Trattorie to Osterie and more!
Ingredients for Tuscan White Beans
serves 8 as a side dish
prep time 10 minutes
cook time 2 hours
rest time 8 hours
- 1 lb (450 grams) dried cannellini beans
- 3 garlic cloves
- 5-6 fresh sage leaves
- ¼ cup (60 ml) extra virgin olive oil + more for serving
- 1 tablespoon salt
- Freshly ground black pepper to taste
Step-By-Step Instructions for Tuscan White Beans (Fagioli all’Olio)
- Rinse the cannellini beans and then soak them in a big pot of water overnight (or 8 hours minimum).
- Peel the garlic but do not chop it. Drain the beans and add them to a large pot along with the peeled garlic, sage leaves, and olive oil. Fill with about 10 cups of water and bring to a simmer.
- Remove any of the scum (white bubbly foam) that forms at the top with a spoon. Gently simmer until the beans are tender, about 1 hour but up to 2.
- When the beans are tender but not falling apart, turn off the heat and stir in the salt and a couple of turns of freshly ground black pepper.
- Drain the beans (reserve the cooking liquid for other uses – see notes below) and remove the garlic if you can spot it. Serve as a side dish either at room temperature or gently reheated drizzled with plenty of extra virgin olive oil.
What to Serve with Fagioli all’Olio
Although typically reserved to grilled meats, I serve these beans with all types of second course meals. Here are some of the most traditional ways and my favorites:
- Bistecca fiorentina
- Grilled sausages
- With a green salad, crusty bread and cheese for a vegetarian lunch.
- With roasted potatoes and grilled vegetables
Tuscan White Beans – Notes and Tips
- Soak beans for up to 16 hours before cooking and a minimum of 8.
- Don’t cook the beans into a pulp. Turn off the burner the moment the beans are tender. Best to check after 1 hour of cooking.
- These beans are perfect room temperature, making them ideal for picnics, potlucks and when you are entertaining.
- Use these beans to make fagioli all’uccelletto and ribollita.
- Add to soups and stews such as Italian minestrone.
- Save the cooking liquid for adding flavor to soups and stews.
Don’t Miss: Our full guide to Traditional Tuscan Foods – A Local’s Tips on Foods You Must Try in Tuscany for more recipes and regional specialties! And if you love cannellini beans, check out Homerun Italian Cannellini Beans Recipes For Dinner.
Tuscan White Beans Recipe (Tuscan Fagioli all’Olio)
Ingredients
- 1 lb dried cannellini beans (450 g)
- 3 cloves garlic
- 5-6 leaves fresh sage
- 1/4 cup extra virgin olive oil (60 ml), + more for serving
- 1 Tbsp salt
- freshly ground black pepper to taste
Instructions
- Rinse the cannellini beans and then soak them in a big pot of water overnight (or 8 hours minimum).
- Peel the garlic but do not chop it. Drain the beans and add them to a large pot along with the peeled garlic, sage leaves, and olive oil. Fill with about 10 cups of water and bring to a simmer.
- Remove any of the scum (white bubbly foam) that forms at the top with a spoon. Gently simmer until the beans are tender, about 1 hour but up to 2.
- When the beans are tender but not falling apart, turn off the heat and stir in the salt and a couple of turns of freshly ground black pepper.
- Drain the beans (reserve the cooking liquid for other uses) and remove the garlic if you can spot it. Serve as a side dish either at room temperature or gently reheated drizzled with plenty of extra virgin olive oil.
Notes
- Soak beans for up to 16 hours before cooking and a minimum of 8.
- Don’t cook the beans into a pulp. Turn off the burner the moment the beans are tender. Best to check after 1 hour of cooking.
- These beans are perfect room temperature, making them ideal for picnics, potlucks and when you are entertaining.Â
- Use these beans to make fagioli all’uccelletto and ribollita.
- Add to soups and stews such as Italian minestrone.
Fagioli all’Olio Recipe FAQ
The cooking liquid leftover from making beans is very rich and flavorful. Add it to soups and stews for extra flavor, similar to how you would use a broth.
Use these beans to make other Tuscan favorites such as fagioli all’uccelletto and ribollita. Add to soups and stews such as Italian minestrone.
It’s best not to because when they defrost, they tend to fall apart.
If you don’t have extra virgin olive oil, you can use olive oil but for serving, it’s really best you use the very best quality you can find as it really defines the dish.Â
