The Easiest, Cheap, Simple, Quick, Healthy, Vegan, Gluten-Free Weeknight Side Dish – Cannellini Beans with Garlic and Sage

Sometimes the main course is easy, but a side dish eludes you. Sometimes you need to concoct an accompaniment to the main meal, but it’s got to be quick. Sometimes you need simple and easy. Sometimes you want the side dish to be healthy. Sometimes you’re cooking for vegans or those who are gluten-free. Sometimes, you’re on a budget, but you want your food to be tasty. Cannellini Beans with Garlic and Sage fits the bill on all fronts.

A couple of weeks ago my wife was grilling a piece of fish for dinner. We needed a side dish, and we needed it quick. It was up to me. Vegetables, great, that’s easy; but we already had that covered, and I wanted something more. I grabbed a can of cannellini beans (white kidney beans), drained them, and threw them in a pot, supplemented with a few flavorful additions. Ten minutes later – literally ten minutes – and it was my favorite part of the meal. I’ve made Cannellini Beans with Garlic and Sage several times since.

Some people have no trouble simmering up a pot of homemade beans, which is less expensive than canned and not much harder than boiling water, especially with a multi-cooker (such as Instant Pot). Cooking a pot of beans takes planning ahead and effort, which don’t always happen.

That’s where a can of beans comes in. Already cooked, all they need is a bit of salt and spice. Canned beans are one of the great hacks in the modern kitchen. They’re always there, on the pantry shelf, like a relief pitcher waiting to come off the bench and save the game. Beans are healthy; your doctor says you should be eating more of them. They’re much better for the environment than meat. These quick cannellini beans are ready in no time, from start to finish, literally by the time the table is set.

Next time you’re looking for a quick side dish, reach for a can of cannellini beans. They’ll make you healthy, happy, and wise.

Cannellini Beans with Garlic and Sage

10 minutes, serves 2 as a side dish

1 can (15.5 oz.) cannellini beans, drained, liquid reserved, and rinsed

1 Tbsp. olive oil

1 – 2 cloves garlic, crushed

½ tsp. kosher salt

½ tsp. dried sage

fresh parsley for garnish, chopped (optional)

Add all ingredients except parsley to a small saucepan and cook over a medium-low heat for 10 minutes, stirring frequently. If the beans are cooking too quickly, starting to sear, or look too dry, lower the heat and/or add the reserved bean liquid or water a tablespoonful at a time. Taste and add more salt, if needed. Serve hot with chopped fresh parsley as a garnish, if you wish.

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