1 (20 oz.) can cannelini (Italian white beans)
1-4 cloves garlic, crushed, to taste
2 c. tomatoes (2 med.), chopped
1/2 tsp. dried sage
2 tbsp. fresh shredded basil (1/2 tsp. dried)
1 tbsp. red wine vinegar
Salt & pepper to taste
2-3 tbsp. olive oil

Saute garlic and sage (also basil if dried) in olive oil briefly on medium heat. Add drained beans and tomatoes, season with salt and pepper. Cover pan and simmer 10 minutes. Uncover pan, turn off heat and immediately stir in fresh basil and vinegar and serve.