Creamy cannellini beans get their flavour from garlic and sage, with lemon for freshness and crispy capers for a salty bite. Serve with bread to mop up the fragrant olive oil.
This is an Italian-inspired dish, not a firmly established regional classic. Cannellini beans work well with olive oil, garlic and sage: they’re mild and creamy, so the bold herbs don’t get lost. Lemon zest adds fragrance above all; a little juice also makes the dish taste fresher. The capers bring salt and a crisp texture. Together, these elements keep the tender beans from tasting bland, without needing many ingredients.
Warm the beans gently so they stay whole and absorb the oil with the garlic and sage. A small splash of stock keeps them from feeling dry. As you toss them, press some of the beans against the side of the pan; this makes the liquid slightly creamy while the rest retain their shape. Don’t let the garlic brown, or it may taste bitter. Add the lemon zest right at the end so its fresh aroma doesn’t cook for long.
Dried beans are a great alternative to canned beans, but you’ll need to plan ahead: soak and cook them according to the package instructions, and use them once they’re tender. Home-cooked beans may need a little more liquid than canned beans, so add the stock gradually. No fresh sage on hand? Use a few thyme leaves instead, for a slightly different herbal flavour. Jarred capers work well; drain them thoroughly and pat them dry before adding them to the hot oil. This helps prevent splattering and makes them crispier.
This dish works as a side with roasted vegetables or fish, but with a few thick slices of bread it also makes an easy lunch. Serve the beans warm and scatter the capers over them just before eating; they’ll lose their crunch in the sauce. Parsley adds a fresh, green note and doesn’t need to be finely chopped. Store leftovers without the capers in a sealed container in the fridge and eat within three days. Heat the beans through in a pan; add a splash of water if needed. Briefly fry any leftover capers again if you’d like to serve them crispy.
Heat 3 tablespoons olive oil in a large frying pan over low to medium-low heat. Add the garlic and sage and cook for 1 to 2 minutes, until the garlic is fragrant but not coloured.
Add the beans and stock to the pan. Bring to a gentle simmer and warm through for 6 to 8 minutes. Toss gently and press some of the beans against the side of the pan with a spoon, so the liquid turns creamy. Season with salt and pepper.
Meanwhile, heat the remaining tablespoon of olive oil in a small frying pan over medium-high heat. Fry the dry capers for 2 to 3 minutes, tossing regularly, until they open up and turn crispy. Transfer them to a plate lined with kitchen paper.
Stir the lemon zest and juice into the warm beans. Taste and add salt, pepper or a small splash of water if needed.
Toast the bread. Spoon the beans onto a serving platter and scatter the parsley and crispy capers over the top. Serve straight away with the bread.
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