Cannellini with Tomatoes and Sage

 

1

tablespoon olive 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

• 1 In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown.
• 2 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.