Friday, January 19, 2007

Recipe: Tuscan Beans with Sage

This is a favorite of mine. It's fast, it's easy, and most of all, it's yummy (not to mention quite healthy.)

The only thing you have to worry about with this recipe is too much sage. Make sure you don't go overboard with it because it will ruin the dish if you do.


2-3 tablespoons FRESH sage, chopped
2 14-oz. cans navy beans, drained
14-oz. can diced tomatoes
6-10 garlic cloves minced (I like lots of garlic)
1 teaspoon lemon juice
olive oil
salt and pepper to taste


Combine the sage, garlic and oil in a saucepan and sauté on medium-low heat for several minutes, until the garlic is golden.

Add the tomatoes, lemon juice and navy beans and continue to cook for about 10 minutes, until everything is hot. Add salt and pepper to taste. Serve hot or chilled.

Do not try dried sage with this recipe. It won't work. Only fresh sage will work.

Great served with hot buttery sweet potatoes!

Serves: 6-8

Preparation time: 15 minutes

If you try this recipe, leave me a comment and let me know what you think!

I'll be putting this on the menu for us next week so hopefully I'll remember to take a picture of it to add to this post.


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