WHITE BEAN & SAGE SKILLET
INGREDIENTS
2 cans (15 oz each) white beans (cannellini or great northern), drained & rinsed
3 tbsp olive oil
1 small shallot, finely diced
3 cloves garlic, minced
8–10 fresh sage leaves
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
¼ tsp smoked paprika (warm, not spicy)
Pinch of crushed red pepper (optional, but I know you)
Salt & freshly cracked black pepper
½ cup vegetable broth
Optional finish: lemon zest or a splash of olive oil
HOW TO MAKE IT
1. Infuse the Oil
Heat olive oil over medium heat.
Add sage leaves and let them crisp lightly.
Remove half the sage for garnish.
2. Build the Base
Add shallot; cook until soft.
Add garlic and cook 30 seconds.
Add garlic powder, onion powder, thyme, smoked paprika, and red pepper.
Stir until fragrant. This step is so important.
3. Add Beans
Add beans, salt, and black pepper.
Stir well to coat in the spiced oil.
4. Simmer & Cream
Add vegetable broth.
Reduce heat to low.
Simmer 10–15 minutes, lightly mashing some beans to thicken. - Don’t mash all the beans. I like to remove 3/4 cup of beans, mash them and then add back to the skillet.
5. Finish
Taste and adjust seasoning.
Top with reserved sage.
Optional lemon zest for lift.
NOTES FROM MY TABLE
This is not soup. It should be spoonable, not brothy.
Letting some beans break down is the point.
Excellent with crusty bread or alongside roast meats.
Leftovers reheat beautifully.