Every time I make this simple bean and tomato dish, I am reminded of how good and how versatile it is.  It is great the first night served simply with a hearty bread.

It is a treat as a topping for fried eggs.

And, not only is it tasty, it is so healthy!  Especially when I make it with tomatoes and sage from my organic garden (I guess I have never made it clear that my garden is organic, the only additive is compost from our own bins).

Given that I use a variety of my heirloom tomatoes, it is also a very colorful plate.  I could eat this weekly, all I need to do is remember how much I like it and how easy it to make.

White Beans with Tomatoes & Garlic

 Slighlty adapted from Martha Rose Shulman’s Mediterranean Harvest

2 Tbsp extra virgin olive oil

2 garlic cloves, minced

2 -4 fresh sage leaves, chopped (from the garden)

3 – 4 cups of chopped ripe tomatoes (from the garden)

1 or 2 cans cannellini beans, rinsed and drained (depending upon your preference and amount of tomatoes you use)

Kosher salt and freshly ground black pepper

1 Tbsp wine, sherry or cider vinegar

Directions

Heat the oil in a wide heavy skillet over medium heat and add the garlic. Cook stirring, for 30 seconds, until fragrant.

Add the sage and tomatoes and bring to a simmer. Simmer for 5 minutes, stirring often.

Add the beans, salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Taste and adjust seasonings. Stir in the vinegar. Serve hot or warm and enjoy!

Serves 4.