Tuscan White Beans
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
2 tablespoons finely chopped fresh sage leaves (2 teaspoons dried)
5 large Roma tomatoes, seeded and finely diced
1 24-ounce jar Randall Great Northern Beans, drained and rinsed
1 teaspoon salt, or to taste
1/2 teaspoon crushed red chile pepper
1/4 cup chopped Italian parsley
Heat the oil in a large skillet or Dutch oven.
Stir in the garlic, sage and tomatoes. Cook, stirring often, for 5 minutes. Stir in the Randall beans, salt and pepper.
Cover the pan and reduce to low heat. Cook, stirring occasionally, for 15 minutes.
Stir in the parsley.
Taste and correct the seasonings.
6 to 8 servings.
All fresh herbs should be submerged in lukewarm water to remove all dirt and grit. Dry with absorbent paper or cloth towels, then wrap in absorbent white paper towels and seal in a plastic bag. Store in the crisper drawer of the refrigerator and the herbs should remain fresh and crisp for several days.