Cannellini Beans Recipe

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Steps

1. Step 1

   Place the dry beans, whole head of garlic, sage leave, fresh rosemary, 3 tablespoons of olive oil, a generous pinch of salt, and 6 cups of water in a large saucepan set over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until the beans are creamy all the way through, but (most) of their skins are still intact (the skin will start to peel away). Set aside.

2. Step 2

   Once the beans are softened, heat the remaining 3 tablespoons of oil plus 2 tablespoons of butter in a large skillet set over medium heat. Add the crushed garlic and cook until fragrant - about 30 seconds.

3. Step 3

   Add the spinach in batches. Allow it to cook and wilt slightly before adding additional spinach. Toss the spinach frequently for even cooking. Season with additional salt and a little black pepper as desired.

4. Step 4

   Use a large slotted spoon to carefully transfer the cooked beans over to the skillet filled with garlic and spinach. Continue to gently mix until heated through.

5. Step 5

   Add the lemon juice and lemon zest and a little of the cooking liquid if needed (discarding otherwise). Season to taste and serve drizzled with additional olive oil, lemon juice, or a little fresh parmesan cheese, if desired.

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