- 1-15 oz can cannellini or white navy beans, drained and rinsed
- 2 cups vegetable stock
- 1 large clove garlic minced
- 1 Tablespoons heaping, chopped fresh sage
- Sea salt and freshly ground black pepper
- 1/2 Tablespoons Sage Olive oil
- Add beans, garlic, sage, and a couple good pinches fresh cracked pepper to a small saucepan. Bring to simmer, reduce heat, and very gently simmer for 15 minutes.
- Drain beans and transfer to serving bowl. Gently add toss in olive oil. Season with salt and pepper to taste. Serve warm or cooled.
