Tuscan Beans with Sage

I am completely enthralled with sage at the moment because it will be going to sleep for the winter soon, so must use it up!

TUSCAN BEANS WITH SAGE

1 to 2 Tablespoons chopped fresh sage

6 cloves garlic, minced or pressed

1 Tablespoon olive oil

2 1/2 cups chopped fresh or canned tomatoes (28 ounce can, drained)

1 1/2 Tablespoons fresh lemon juice

3 cups cooked cannelini beans (two 15 ounce cans)

salt and ground black pepper to taste

Combine the sage, garlic, and oil in a large saucepan and saute on medium-low heat for several minutes, until the garlic is golden. Add the tomatoes, lemon juice, and cannelini and continue to cook for about 10 minutes, until everything is hot. Add salt and pepper to taste. Serve immediately or chill to serve later.

TIM'S NOTES: Do not use dried sage in this recipe! MUST be fresh. Cannelini are just white kidney beans. You can make your own by soaking 1 1/3 cups of dried cannelini beans over night in water with a sprig of sage to enhance the flavor. Cook until done. I suggest using the canned beans just because they are more readily available, easier, and less time consuming. This, coming from a man who makes his own candied orange peel! Shortcuts are good.