White Beans With Tomato and Sage


White Beans

The white bean goes by many names, among them the white navy bean, pea bean, haricot, and cannellini. The beans require overnight soaking, so you have to think a day ahead in order to prepare them, but they’re worth it.  There’s not a lot of work involved in this recipe, and it’s a delicious, very filling, and healthy dish.  Because the beans fill you up quickly, you probably won’t eat a lot at once, and they are great reheated the next day.  Do note that these beans have a lot of starch, however, they are rich in dietary fiber, which means they provide steady, slow-burning energy.

(6 votes, average: 4.33 out of 5)
White Beans With Tomato and Sage


  • 1 pound dry white beans, soaked overnight
  • 1 28 oz. can crushed tomatoes
  • 5 large cloves garlic
  • 6-8 sage leaves, chopped
  • 1/4 cup olive oil
  • Salt to taste


  1. Drain and rinse the soaked beans. Place them in a large pot with 2 of the garlic cloves, and cover with one inch of water. Cook the beans until soft (approximately 2 hours) adding water if needed.
  2. Drain the beans and set aside.
  3. Chop the remaining 3 garlic cloves. In a pot, sauté the garlic and sage in the olive oil until the garlic starts to brown (2 minutes). Stir in the beans and add the crushed tomatoes. Cook for 20-30 minutes over medium heat stirring occasionally.
  4. Add the salt, serve warm

Yield: 8

Carbohydrate: 42g


White Beans are a good source of dietary fiber, protein, iron, magnesium, potassium and copper, and a very good source of folate and manganese.

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