Tuscan White Bean Sauté with Sage Butter

A rustic Tuscan-inspired dish featuring creamy cannellini beans and sweet cherry tomatoes, sautéed in a fragrant sage butter and served over crusty bread.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by thoroughly rinsing 1 cup of canned cannellini beans under cold water to remove any excess salt from the canning liquid. Drain well, as moisture can affect the texture when sautéing.
2. 2.
   Slice 5-6 cherry tomatoes in halves. This step allows their juices to incorporate into the dish, creating a slightly tangy sauce. Ensure the tomatoes are ripe yet firm for the best flavor and texture.
3. 3.
   In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter begins to froth, add 5 fresh sage leaves. Sauté until butter turns a light golden brown and the sage leaves become crispy, about 3 minutes. The sage infuses the butter with a robust, earthy aroma. Careful not to burn the butter; if it starts browning too quickly, reduce the heat slightly.
4. 4.
   Immediately add the drained beans to the skillet. Stir to coat them fully in the sage-infused butter. Continue to cook, stirring occasionally, until the beans are heated through and slightly golden, about 5 minutes. This step ensures the beans absorb the sage butter flavor, enhancing their creamy texture.
5. 5.
   Finally, toss in the halved cherry tomatoes. Cook for an additional 2 minutes, allowing the tomatoes to soften slightly and release their juices without losing their shape. Remove from heat.
6. 6.
   Serve immediately atop a slice of crusty bread that’s been lightly toasted. The bread acts as a sponge, soaking up the flavorful juices. If your bread feels too hard, lightly moisten it with a touch of olive oil before toasting.