Side Dish: Italy – Fagioli Cannellini in Padella (Tuscan-Style Cannellini Beans in a Skillet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
3 tbsp (45 ml) extra-virgin olive oil, plus more for finishing
2 cloves garlic, thinly sliced
6 fresh sage leaves, torn (or 1 tsp dried sage)
1 / 4 tsp red pepper flakes (optional)
1 / 2 cup (120 ml) low-sodium chicken broth or water
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Zest of 1 / 2 lemon and 1 tsp lemon juice
2 tbsp (8 g) chopped flat-leaf parsley (optional)
Shaved Parmigiano-Reggiano, for serving (optional)

Instructions

Warm the olive oil in a medium skillet over medium-low heat. Add garlic and sage; cook until the garlic is just golden and fragrant, 1–2 minutes.
Stir in red pepper flakes (if using). Add the beans; season with salt and pepper and toss to coat in the oil.
Pour in the broth and bring to a gentle simmer. Cook, stirring occasionally, until the beans are creamy and most of the liquid is absorbed, 5–7 minutes. Lightly mash a few beans with a spoon to thicken, if desired.
Remove from the heat; stir in the lemon zest and juice. Taste and adjust seasoning.
Finish with a drizzle of olive oil, sprinkle with parsley and Parmigiano (if using), and serve warm alongside the steak.