Easy White Beans with Tomatoes and Garlic

SERVE THIS AS A MAIN DISH, with plenty of crusty bread and a green salad, toss the beans with pasta, or use them as a topping for bruschetta. You can substitute other white beans, such as navy beans, for the cannellini beans.

2 tablespoons extra virgin olive oil 
1 or 2  garlic cloves (to taste), minced 
2 to 4  fresh sage leaves (to taste), chopped 
3 large ripe tomatoes, peeled, seeded, and chopped; or 1 can (14 ounces) tomatoes,  drained and chopped
2 cans  (15 ounces each) cannellini beans, rinsed and drained 
salt and freshly ground pepper 
1 tablespoon wine vinegar or sherry vinegar (optional) 

1. Heat the oil in a wide, heavy skillet or saucepan over medium heat and add the garlic. Cook, stirring for 30 seconds, until fragrant.

2. Add the sage and tomatoes and bring to a simmer. Simmer for 5 minutes, stirring often, and add the beans, salt, and pepper. Cover, reduce the heat to low, and simmer for 10 minutes. 

3. Taste and adjust seasonings. Stir in the vinegar. Serve hot or warm.    

Advance Prep. The finished dish will keep for three days in the refrigerator. You might want to thin the beans out with a little water or an extra tomato when you reheat them.

From Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine, by Martha Rose Shulman. Copyright © 2007 by Martha Rose Shulman. Reprinted by arrangement with Rodale, Inc., Emmaus, PA 18098.

More Mediterranean Recipes

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