White Beans with Sage

Cuisine: American

Category: vegetable

Servings: 6


1 cup dried or
2 (15-ounce) cans drained great
northern beans
1 cup chopped tomato (about
1 large)
1/2 cup chopped onion (about
1 medium)
1/2 cup chopped yellow bell pepper
1 small)
2 tablespoons grated lemon peel
1 teaspoon dried sage
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped (about
1/2 teaspoon)


This is also delicious as a cold salad, served in lettuce cups or over shredded lettuce. Simply cover the bean mixture and refrigerate until chilled. Cook dried beans as directed on package--except omit salt; drain. (Do not cook canned beans.) Cook remaining ingredients in 2-quart saucepan over medium heat 5 minutes, stirring occasionally, until onion is tender. Stir in beans. Cook 5 minutes, stirring occasionally, until heated through. 6 servings

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