Tuscan-Style White Beans 

Photography by <a href=http://www.petergarritano.com/>Peter Garritano</a>

“Soaking beans overnight yields a completely different flavor profile; the brine is so much more authentic compared to the canned version and isn’t filled with preservatives,” says New York City-based chef <a href=www.martinapizzeria.com target=_blank>Nick Anderer</a>. Here, he infuses the protein-rich ingredient with fresh sage and garlic. While it’s delicious on its own, Anderer also suggests using it as a pasta sauce, <a href=/articles/2017/03/diy-condiments>a condiment for fish or meat</a>, or in a salad with a hearty green like kale.Serves 10 to 20Also in this series: <a href=/articles/2018/04/white-beans-tomato-sausage>White Beans with Tomato and Sausage</a>, <a href=/articles/2018/04/white-beans-rapini-toast>White Beans and Rapini Toast</a>, and <a href=/articles/2018/04/baby-arugula-salad>Baby Arugula Salad</a>

Tuscan-style white beans

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