Bean and Tomato Stew with Sage

Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, quartered
• 1/4 cup white wine
• 1 (14.5 ounce) can diced tomatoes in juice
• 2 tablespoons water
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons ground sage
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 (16 ounce) can cannellini beans
• salt and pepper (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook for 2 minutes, stirring, until fragrant but not browned.

2. Pour in the white wine and simmer for 2 minutes to reduce slightly.

3. Add the diced tomatoes with their juice, the water, ground sage, dried thyme, bay leaf and ground black pepper. Stir and bring to a simmer.

4. Reduce the heat to low, partially cover the pan, and simmer gently for 15 minutes.

5. Drain and rinse the cannellini beans, then add them to the pot. Simmer uncovered for 20 minutes, stirring occasionally, until the stew thickens and the beans are tender and hot.

6. Remove and discard the bay leaf. Season with salt and pepper to taste if using, then serve hot.