Green and White Beans with Tomatoes, Shallots and Sage

Total time: 35 minutes
   In the winter I love to make white beans with sage; this is a summer version, adding green beans and fresh tomatoes.  Fresh sage is at its best right now, giving a 'fall' flavor to the dish.  This is enough for 2 meals.

 Ingredients: 

• 8oz (240gr) green beans
• 1 1/2 cups (15oz, 450gr) white beans, cannellini, drained and rinsed 
• 2 shallots
• 2 cloves garlic
• 2 medium tomatoes
• 2 tsp olive oil
• 10 medium sage leaves
• 1 tbs Balsamic vinegar

 Instructions:

• Top and tail beans... cut off the ends.  Cut into 1 1/2 inch lengths (4cm). 
• Chop the shallots. 
• Mince the garlic. 
• Roughly chop the tomato. 
• Tear sage leaves in half.
• Heat oil in nonstick skillet over medium heat.  Add shallots and sauté until tender and transparent, about 7 minutes. 
• Add sage and garlic and sauté another 3 - 4 minutes. 
• Add both kinds of beans and tomato, cover, reduce heat to low and simmer 20 minutes, until green beans are tender and done.  If they start to dry out add a tbs of water or chicken stock. 
• When beans are done, uncover, stir in vinegar and serve.