Cranberry Beans with Sage and Garlic

Course Ingredients, Side Dish
Cuisine Italian
Prep Time 10 minutes
Total Time 1 hour 10 minutes


  • 1 pound cranberry beans or other beans*
  • 1 large sprig fresh sage
  • 2 cloves garlic lightly crushed
  • sea salt or kosher salt


  1. Soak beans in a large saucepan for several hours or overnight. Alternatively, bring to a simmer and turn off heat. Let stand for 1 hour.
  2. Drain beans and wash under running water. Return beans to saucepan and cover with fresh cold water to a depth of several inches above beans. Add sage and garlic.
  3. Bring bean mixture to a boil; reduce heat to a bare simmer, partially cover, and cook until beans are tender but still hold their shape, 1 hour or more. Season lightly with salt.

Recipe Notes

* The same method can be used for other dried beans, including white cannellini beans, chickpeas, and various kinds of heirloom beans; Tuscany’s prized zolfini beans require longer soaking, about 12 hours, as well as longer cooking, up to 4 hours.