BEANS AND TOMATO (restaurant recipe)
2 cans Cannellini beans, drained and rinsed
4 tbsp. Olive oil
3 garlic cloves, minced
1 large handful of sage leaves
1 lb. Tomatoes, peeled and chopped
Salt and pepper
In a saucepan over medium low heat, warm the olive oil, then add the sage and garlic and fry until they start to change color, about 3 minutes.
Add the tomatoes and cook until some of the lquid evaporates, about 10 minutes. Add the beans to the saucepan, stirring to combine. When hot, season to taste and serve.