Beans and Toasts

• 4 thick slices country bread
• 4 tablespoons olive oil
• 2 garlic cloves, sliced
• fresh sage leaf (whole or halved lengthwise, just a few)
• 1 (796 ml) can diced tomatoes, with juice
• 1 (540 ml) can cannellini beans or 1 (540 ml) can white kidney beans, undrained
• 12 teaspoon salt
• 14 teaspoon pepper

1. Sprinkle bread with about 2 tablespoons of the oil.
2. Toast slices in broiler until crusty and golden; keep warm.
3. Heat remaining 2 tablespoons oil in a large, heavy frying pan over medium-high heat, add garlic and sage and stir until garlic begins to turn golden, about one minute.
4. Add tomatoes, beans, salt and pepper, stirring to combine.
5. Cook until liquid is reduced and slightly thickened, about 5 minutes more.
6. Serve in heated bowls, placing a slice of toast in each bowl, then spoon the bean mixture over it.

country bread, olive oil, garlic, sage leaf, tomatoes, salt, pepper

Taken from www.food.com/recipe/beans-and-toasts-440865 (may not work)