Tuscan Beans with Sage

                                   

I've been very much into convenience food lately. And by that I mean, make-ahead, can-be-carted-around-in-a-backpack-and-eaten-cold-hours-later food.

 Any recipe speedy to make, on top of being portable and fairly nutritious, is immediately on my imaginary nice list. This recipe, adapted from a random British cookbook I checked out of the library a couple years ago and cannot remember the name of at all, takes about ten minutes to make. Seriously.

Also - who knew adding a little lemon could make such a difference, taste-wise? I'll admit I was hesitant, thinking the tomato was probably acidic enough, but it improves the dish exponentially. Do not omit.

Tuscan Beans with Sage

1 tbsp rubbed sage or 1-2 tbsp chopped fresh sage

6 minced garlic cloves

1 tbsp olive oil

1 can tomato (15 oz) or about 1.5 cup chopped fresh ones

.5 - 1 can of cannellini beans (15 oz) 

1.5 tbsp fresh lemon juice

Salt + pepper

 Saute sage and garlic on medium low heat until garlic is golden. Add the rest of the ingredients and cook about 10 minutes or until all is hot. Serve with pasta, rice, or as a side dish. Wilt some spinach in the hot sauce for added green power.