Garlicky White Beans with Lemon & Crispy Sage
Ingredients
- 3 tablespoonolive oil
- 4 clovesgarlic
- 8 leavesfresh sage
- 2 can (15 oz each)white beans (cannellini or great northern)
- ½ cupvegetable broth
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 garlic cloves.
- 02
Zest and juice 1 lemon.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
- 02
Drain and rinse the white beans, then add them to the pan along with the vegetable broth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
- 03
Zest the lemon directly into the pan, then squeeze in the juice. Stir well and taste; season with salt, pepper, and red pepper flakes if using.
- 04
Heat the remaining 1 tablespoon olive oil in a small pan over medium-high heat. Add the sage leaves and cook for 2–3 minutes until crispy and fragrant, then remove to a paper towel.
- 05
Pour the beans into bowls or onto plates, top with crispy sage leaves, and serve warm.
Spice Tips
If you like heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A small pinch of smoked paprika adds depth without extra spice. Fresh mint or basil can replace the sage for a different herbaceous finish.
This dish is best served right away while the sage is still crisp. Leftovers keep in the refrigerator for 2 days and can be gently reheated—store the crispy sage separately and add it just before serving. For a heartier version, serve over toast or with a side salad.