Butter Beans with Tomatoes and Sage

We're home after a spending a lovely few days in Edinburgh at the Tattoo.  The fridge is almost empty so it's time for a store cupboard special and using sage from the herb garden.

Ingredients

1 tbsp olive oil

3 garlic cloves, crushed

400g tin chopped tomatoes

1 tsp sugar

2 x 400g tins butter beans, rinsed and drained

Freshly ground black pepper and salt to taste

A dozen shredded sage leaves.

The addition of a few chopped sun dried tomatoes beefs up the tomato flavours. 

Method

Heat the oil in a medium sized saucepan. Fry the garlic for 1 min taking care not to burn it, then add the tomatoes, sugar and some seasoning. Tip in the beans with a splash of water. Cover and simmer for 5 mins or until the sauce thickens, then stir in the sage and serve with thick slices of toasted ciabatta or multi grain bread.