Cannellini with Tomatoes and Sage
1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1 can (15 to 19 oz) cannellini beans or white beans, drained, rinsed
1 tablespoon finely chopped fresh sage leaves
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper
You'll enjoy the hint of sage that complements the tomatoes in this simple side dish.
Preparation & Directions
In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown.
Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper.
High Altitude (3500-6500 ft): No change.
Use about 1/2 teaspoon dried sage leaves instead of the fresh, if you like.
We recommend using organic ingredients where available. For more information see Why Organic?