RECIPE: Tuscan-Style Beans With Tomatoes (Vegan)

[Guest guest]

This is a recipe I didn't send along to this group - probably because it isn't

'hot and spicy' Those who would prefer to add a little spicy heat are welcome

to do so; the rest of you might enjoy it this way. We do it both ways.

 

TUSCAN-STYLE BEANS WITH TOMATOES (Vegan)

 

(Serves 4 as a main dish, up to eight as a side dish)

A Quick Fix.

 

While this dish is traditionally made with cannellini beans, we use navy beans

or northern beans, according to what we have cooked and ready. We make it

without olive oil to sautee the garlic, etc. for another fat-free dish which is

also quick and easy.

 

4 or 5 cloves garlic, finely chopped

3-4 cups (two cans, if you prefer them, but rinse and drain) white beans, cooked

and drained

1 cup low-sodium vegetable stock, homemade if you have it

14-ounce can of tomatoes, chopped, including juice

a good pinch of dried sage or use four or five fresh sage leaves if you have

them handy

salt and pepper to taste

 

Cook the garlic in a very little water for a few minutes to soften in a large

pot, then add all the other ingredients and bring to a boil over medium-high

heat.

 

Reduce heat and simmer - without a lid - for 20 minutes or so, until thickened

nicely. Give it a good stir now and then while it does this. When the mixture is

lovely and moist but no longer runny it's done. Easy and delicious.

 

Best, Pat