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.
Serves: 6-8
Source: VegWeb
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