Ina Garten’s Tuscan White Beans recipe is a rustic, hearty, and incredibly simple dish that brings Italian countryside flavors right to your table. Made with creamy cannellini beans, garlic, olive oil, and fresh herbs, this side dish pairs beautifully with grilled meats or can stand alone as a light, protein-rich meal. It’s comforting, healthy, and full of flavor—just as Ina intended.

What Are Ina Garten’s Tuscan White Beans?

This dish is a warm, savory blend of cannellini beans simmered gently with garlic, rosemary, and good olive oil. It’s inspired by traditional Tuscan cuisine, known for its simple, high-quality ingredients. Ina’s version is fuss-free, elegant, and easy to prepare—perfect for everyday meals or casual entertaining.

Other Popular Ina Garten Recipes

Reasons to Try Ina Garten’s Tuscan White Beans

High in plant-based protein – Perfect for vegetarians or meatless meals
Simple pantry ingredients – No complex shopping needed
Deliciously creamy texture – Comforting and satisfying
Pairs well with many main dishes – From roast chicken to grilled fish
Quick to prepare – Great for weeknight dinners
Naturally gluten-free – Ideal for those with dietary restrictions
Elevated flavor from fresh herbs and olive oil – Simple but rich

Ingredients Needed to Make Ina Garten’s Tuscan White Beans

For the Beans:

1 pound dried cannellini beans (or 3 cans, drained and rinsed)
6 cups water (if using dried beans)
2 cloves garlic, minced
1 sprig fresh rosemary (or 1 teaspoon dried)
1 bay leaf
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup good olive oil (plus more for drizzling)

Optional for Garnish:

Fresh chopped parsley
Grated Parmesan cheese
Lemon zest

Instructions to Prepare Ina Garten’s Tuscan White Beans

Step 1: Prepare the Beans (if using dried)

Soak the beans: Place dried cannellini beans in a bowl and cover with water. Soak overnight, then drain.
Simmer the beans: Add soaked beans to a large pot with fresh water, garlic, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for about 60–75 minutes, or until tender.
Drain excess water: Once the beans are soft, remove the bay leaf and rosemary. Drain if there’s too much liquid.

Step 2: Season the Beans

Add flavor: Stir in salt, pepper, and olive oil while the beans are still warm.
Mash slightly (optional): For a creamier texture, mash a few beans with the back of a spoon.

Step 3: Serve and Garnish

Finish with extras: Drizzle with more olive oil, sprinkle fresh parsley or Parmesan, and a bit of lemon zest for brightness.
Serve warm as a side dish or main with crusty bread.

What Goes Well With Ina Garten’s Tuscan White Beans

Grilled or roasted meats – Complements chicken, pork, or steak
Crusty artisan bread – Perfect for soaking up the flavorful olive oil
Roasted vegetables – Especially carrots, tomatoes, or zucchini
Green salad – A fresh balance to the creamy beans
Poached eggs – Turns it into a light, filling brunch
Parmesan crisps – Adds crunch and salty richness
Simple pasta – Pairs nicely with lemon or herb-based pastas

Key Tips for Making Ina Garten’s Tuscan White Beans

Use high-quality olive oil – This greatly affects the flavor
Don’t skip the garlic and herbs – They infuse the beans deeply
Simmer gently – Avoid boiling to keep the beans intact
Mash some beans for texture – It thickens the dish naturally
Add salt late – Salting too early can toughen the beans
Taste and adjust before serving – Especially for salt and acidity
Use canned beans for speed – Just simmer with garlic and herbs

Creative Variations of Ina Garten’s Tuscan White Beans

Add sautéed onions and carrots for extra depth
Mix in baby spinach or kale during the final minutes
Stir in sun-dried tomatoes for a sweet-tart note
Top with roasted garlic cloves for added richness
Add a splash of balsamic vinegar for acidity
Incorporate red pepper flakes for gentle heat
Finish with crumbled bacon or pancetta for a smoky twist

Storage Guidelines for Ina Garten’s Tuscan White Beans

Refrigerate in an airtight container – Keeps fresh for up to 4 days
Freeze for longer storage – Freeze in portions up to 2 months
Avoid storing with garnishes – Add fresh toppings after reheating
Cool before refrigerating – To avoid excess moisture buildup
Label with date if freezing – Helps with rotation
Reheat only what you need – Prevents flavor loss from repeated warming

Reheating Tips for Ina Garten’s Tuscan White Beans

Stovetop method: Heat gently over low flame, add a splash of water or broth to loosen
Microwave method: Use a microwave-safe dish, cover, and heat in short bursts, stirring in between
From frozen: Thaw in the fridge overnight or use defrost setting in microwave, then reheat gently on the stove

Nutritional Value (per serving, approx.)

Calories: 220
Protein: 11g
Carbohydrates: 28g
Fiber: 8g
Fat: 8g
Saturated Fat: 1g
Sodium: 300mg

FAQs

Do I need to soak the beans before cooking?

Yes, if you’re using dried cannellini beans, soaking them overnight helps them cook evenly and shortens the cooking time. Rinse well before cooking.

Can I use canned beans for Ina Garten’s Tuscan white beans?

Absolutely. Use three 15-ounce cans of cannellini beans, drained and rinsed. Simmer them gently with garlic, rosemary, and olive oil for about 15 minutes to infuse the flavors.

How do I keep the beans from getting mushy?

Simmer the beans gently without boiling and salt only after they’re mostly cooked. Boiling or early salting can cause the skins to split and the beans to turn mushy.

What type of olive oil is best for this dish?

Use a high-quality extra virgin olive oil, preferably cold-pressed. Ina often emphasizes the importance of good ingredients for simple dishes like this one. The olive oil adds richness and depth to the flavor.

Final Words

Ina Garten’s Tuscan White Beans prove that the most satisfying dishes often come from the simplest ingredients. With their soft texture, savory flavor, and herbal depth, these beans make a cozy and nourishing addition to your table. Serve them as a humble side or dress them up for a dinner-worthy centerpiece—either way, they’ll leave a lasting impression.