Organic Navy Beans with Sun Dried Tomatoes

This is a quick, easy dish made from organic food ingredients that’s great for any season.

The navy beans provide a big serving of protein, so this can serve as the entrée. The sun dried tomatoes pack a lot of flavor and satisfying, chewy texture.

The specific organic food Ingredients

2 15 oz. cans organic navy beans

½ 4 oz. package organic sun dried tomatoes (already sliced, if possible)

6 cloves organic garlic

½ organic onion

3 tablespoons organic olive oil

2 pinches sage

Fresh ground salt and pepper to taste

Place the sun-dried tomatoes in one cup of hot water and let them soak; this rehydrates the tomatoes to a small degree and coaxes out more flavor. Meanwhile, dice onion and crush garlic in garlic press.

Add olive oil to large skillet over medium heat. Saute onions and garlic until they are translucent.

Meanwhile, remove sun-dried tomatoes and slice them into fourths, if they are not already sliced. Reserve the sun-dried tomato water; don’t pour it out!

Drain the beans.

Add sun-dried tomatoes and beans to aromatic garlic and onion mixture. If your family’s not hovering yet to see what fragrant dish you’re cooking up for dinner, they will be any minute!

Add all of sun-dried tomato water, two pinches of sage and salt and pepper to taste. Cook over medium heat, uncovered, until water thickens and becomes gravy-like, stirring occasionally–at least 20 minutes.

This dish serves two. It’s very nice served with an organic food salad of romaine hearts, slivered almonds and shredded carrot with a tomato-based vinaigrette.

Enjoy!