Vegan White Beans with Garlic, Tomatoes and Sage

Last week was an epic week of trying new meals. Everything was turning up roses. I made some awesome cabbage rolls and tangy coleslaw and make-ahead breakfast sandwiches that cook straight from the freezer. But none of those were quite the match for this delicious, hearty vegan bean dish. It was my crowning achievement of the week, for sure.

It's cheap. It's healthy. It's vegan. It's filling. It's delicious. It requires hardly any hands on prep (hallelujah!). I mean, how many good things can I say about one meal?

I made the whole batch, and we had no problem plowing through the leftovers. They reheat beautifully and keep well in the refrigerator for a few days.

Prepping the beans takes a couple hours, but you can always do that step earlier in the day (or even a day ahead of time) and then you've got a quick 30-minute meal for a weeknight dinner. It's a rockstar sort of meal like that.

I paired it with a mixed green salad with balsamic dressing, and felt like some sort of health conscious domestic goddess. It was a brief but beautiful moment. Followed shortly by chocolate ice cream.

Vegan White Beans with Garlic, Tomatoes and Sage

adapted from The New Best Recipe

serves 6 (as a main course)

  • 1 pound dried white beans (such as navy or cannellini)
  • 1 whole head of garlic, top sliced off and papery outer skin removed
  • 2 medium carrots, cut roughly into 2 inch pieces
  • 1 onion, halved through the root end and papery outer skin removed
  • 2 bay leaves
  • 6 cups water
  • 1/4 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 cup sage, roughly chopped
  • 1 (28oz) can diced tomatoes, drained
  • 2 Tablespoons minced fresh parsley
  • salt and pepper to taste

Bring the beans, head of garlic, carrots, onion, bay leaves and water to a boil in a large pot or dutch oven. Reduce heat to low, partially cover and simmer for 1 hour. Remove from heat and let sit for an additional hour, until beans are completely tender. Drain beans, reserving one cup of cooking liquid. Discard carrots, onion and bay leaves. Squeeze out the softened garlic and return to the pot with the drained beans. Set aside.

In a large skillet, heat olive oil, sliced garlic and sage over medium heat. Cook until garlic slices are golden and sage has darkened, about 4-5 minutes. Add in diced tomatoes and 1/2 teaspoon salt. Cook until the tomato liquid is evaporated and the tomatoes look shiny, about 10 minutes.

Add beans, softened garlic and the reserved cooking liquid and simmer over medium heat until the cooking liquid has evaporated, about 18-22 minutes. Off the heat, stir in minced parsley and season with salt and pepper to taste. Serve with additional olive oil for drizzling.