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Tuscan Beans with Sage (Stage 6)

Sage grows wild in Tuscany and many of the bean dishes there are seasoned with this distinctive herb. Don't try to substitute dried sage for fresh in this dish; the flavor isn't the same. Fragrant and full of gusto, these beans can be a meal in themselves, accompanied by a green salad and a whole grain.

INGREDIENTS:
  • - 1 to 2 tablespoons chopped fresh sage
  • - 6 garlic cloves, minced or pressed
  • - 1 tablespoon olive oil
  • - 2 ½ cups chopped fresh or canned tomatoes (28-ounce can, drained)
  • - 1 ½ tablespoons fresh lemon juice
  • - 3 cups cooked cannellini (two 15-ounce cans, drained)
  • - salt and ground black 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 cannellini and continue to cook for about 10 minutes, until everything is hot. Add salt and pepper to taste. Serve immediately or chill to serve later.

Calories 220; Carbohydrates 34g; Fat 5g; Protein 11g; Recipe Yield 4 servings

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