Stewed White Beans with Sage

Serves 4
Great accompaniment to pork chops, lamb, or chicken

2 15½ oz. can white beans
1/4 cup olive oil
2 cups diced onions
2 cups diced carrots
2 tablespoons minced garlic
1 14 oz. can chicken broth
1 14 oz. can stewed tomatoes
4 fresh sage leaves, chopped
salt and pepper to taste
1/4 cup parsley

Rinse and drain beans. Heat oil and garlic over low heat in a medium-sized saucepan. Add onions and carrots. Cook for 10 minutes. Add remaining ingredients, except for parsley. Cook over medium heat for 12 minutes.

Remove from heat, stir in parsley, and serve.