Nourish: Cannellini Beans with Roasted Tomatoes and Sage
June 2, 2025
At OWIU, we believe in meals that speak softly in textures, warmth, and seasonality. This simple dish of cannellini beans with roasted tomatoes and sage captures that perfectly. The beans are gently simmered with milk until tender and creamy, while tomatoes are roasted until they’re sweet and blistered. A handful of crisped sage brings an earthy finish, adding both aroma and crunch. It’s a humble bowl, one that invites you to slow down, breathe, and find comfort in the everyday ritual of cooking and sharing food. There’s no rush here except the medley of good ingredients, brought together with intention. Whether eaten alone or served with warm bread at the table, it’s the kind of dish that feels like home, wherever you are.
Ingredients
- 1½ cups cooked cannellini beans (or 1 can, drained and rinsed)
- ½ yellow onion, finely chopped
- 1 garlic clove, smashed
- ¾ cup whole milk
- Olive oil
- A handful of cherry tomatoes
- Fresh sage leaves
- Sea salt & cracked pepper
- Lemon for zesting (optional)
- Parmigiano Reggiano (optional)
Steps
- Start by roasting cherry tomatoes in olive oil, salt, and pepper at 200°C (390°F) for 15–20 minutes until blistered and golden. Meanwhile, sauté chopped onion and smashed garlic in olive oil until translucent, then add cooked cannellini beans and pour in whole milk.
- Let it all simmer gently for 10–15 minutes, stirring occasionally, until the beans are tender and infused with flavor. In a separate pan, quickly fry fresh sage leaves in hot olive oil until crisp.
- To serve, spoon the warm beans into a shallow bowl, top with the roasted tomatoes and sage, and finish with a drizzle of olive oil, cracked pepper, and optional lemon zest or parmigiano reggiano. Best enjoyed with crusty sourdough or toasted focaccia.
