White Beans and Tomatoes

One of the great things about Italian cooking is there are so many simple methods and combinations that result in something amazing. I made these beans twice in a week, once for company with the stuffed peppers. I didn't have any sage, which is traditional, so I used oregano.

Warm two to four cloves of crushed garlic in three tablespoons of olive oil (can use less if you want) until garlic is browned. Discard garlic and add two cups of cooked white beans, tossing until beans are warmed and coated in oil. Add four to five large tomatoes, diced, to the pot with 1 1/2 teaspoons of salt and one tablespoon of dried oregano. Bring everything to a boil, then simmer for about twenty minutes. Taste for salt again, and if you prefer to use fresh herbs add them now. Serves 4. Pictured with biscuits made from a whole grain version of biscuit mix.