Warm Cannellini or Borlotti Beans with Garlic and Sage

Preparation info
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By Nigella Lawson

Published 1998

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It really doesn’t matter whether you use cannellini or borlotti beans here. I tend, more often, to use cannellini, just out of habit I think, but adore the soft pink specklediness of borlotti, too. I suppose it’s just that I associate them more with soups. No matter: choose which you prefer.


  • 500 g cannellini or borlotti beans
  • 1 large onion, peeled and halved
  • 1


Soak the beans overnight in cold water. Drain them, and put them in a thick-bottomed large saucepan along with the onion, carrot and the 3 sage leaves. Cover by about 15 cm with cold water, bring to the boil and simmer for 1–1½ hours or until done. How long it actually takes depends on the age of t