Italian White Beans

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 large cloves garlic, minced
• 2 tablespoons chopped fresh sage leaves (2 teaspoons dried)
• 1 pound fresh ripe tomatoes, peeled, seeded and cut into strips
• 2 cups Randall Great Northern Beans, drained and rinsed
• Freshly ground black pepper and salt, to taste
• 3 tablespoons chopped fresh Italian parsley (If the flat-leaf Italian parsley is not available, regular chopped fresh parsley may be used.)

Instructions

1. Heat the olive oil in a heavy saucepan which has a lid. Stir in the garlic, sage and tomatoes. Cook, stirring, for 5 minutes.
2. Stir in the beans and season with pepper and salt. Cover and cook over low heat, checking and stirring occasionally, for 15 minutes.
3. Sprinkle with parsley to serve.
4. Peeling and seeding tomatoes: Pierce the whole tomatoes with a fork and lower into a pot of rapidly boiling water. After 30- 60 seconds (depending on the ripeness of the tomato) remove and refresh under cold running water. The peel is easily removed with your fingers.
5. Cut in half cross wise and hold in your palm. Gently squeeze to remove the seeds. If the juice is needed for the recipe squeeze into a sieve placed over a bowl to catch the juice.