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Recetas veganas
Frijoles Cannellini con Ajo y Salvia

Frijoles Cannellini con Ajo y Salvia

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic cannellini beans with garlic and sage recipe is a staple of Mediterranean-style plant-based cooking. By slowly simmering dried white kidney beans with a whole head of garlic and fresh herbs, you create a creamy, buttery texture and a deeply savoury broth that far surpasses any tinned alternative. The fragrant sage provides a lovely earthy note that perfectly complements the mildness of the beans, making this an elegant yet humble vegan dish.

As a versatile protein-rich side, these beans are excellent served alongside roasted vegetables or crusty sourdough bread to soak up the flavoured oils. This healthy, fibre-packed recipe is ideal for batch cooking or as part of a weekend meal prep. For the best results, always use a high-quality extra-virgin olive oil to drizzle over the finished dish, as it brings all the rustic flavours together beautifully.

Ingredients for Cannellini Beans with Garlic and Sage

450g dried cannellini (white kidney beans)
1925ml room-temperature water
2 cucharadas de aceite de oliva
1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
1 large fresh sage sprig
1/4 cucharaditas de granos de pimienta negra enteros
1 cucharadita de sal kosher gruesa
Aceite de oliva virgen extra (para rociar)

How to make Cannellini Beans with Garlic and Sage

Place beans in large bowl. Cover with cold water (at least 1450ml ) and let soak overnight.

Drain beans. Place in heavy large pot. Add 1925ml room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.

Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.