White Beans with Tomatoes and Garlic

I've got a few posts coming up here in the near future as I get into the swing of cooking and blogging again. However, this was something I whipped up right after the cookies and has led to many days of good eating. I've been dying to try out my "Mediterranean Harvest" cookbook by Martha Rose Shulman since it first arrived months ago. It's essentially a vegetarian cookbook, but most of the dishes are classically made with meat and can easily be altered. This quick dish satisfied a rather odd craving for beans.

Easy White Beans with Tomatoes and Garlic
From "Mediterranean Harvest"

Origin: Italy
Serves 4

2 T extra virgin olive oil
1 or 2 garlic cloves (to taste), minced
2 to 4 fresh sage leaves (to taste), chopped (I substituted a few pinches of dried sage)
3 large ripe tomatoes, peeled, seeded, and chopped; or 1 can (14 oz) tomatoes, drained and chopped
2 cans (15 oz each) cannellini beans, rinsed and drained
salt and pepper
1 T wine vinegar or sherry vinegar (optional)

Heat oil in a wide, heavy skillet over medium heat and add garlic. Cook for 30 seconds while stirring, until fragrant. Add sage and tomatoes (I added the juice for flavor) and bring to a simmer for 5 minutes, stirring often. Add beans, salt, and pepper. Cover, reduce heat to low, and simmer for 10 minutes (or until juice cooks off). Taste and adjust seasoning. Add vinegar.



I served mine up with a few slices of toasted Italian bread. Quick, filling, and very flavorful.