Step 1

Heat olive oil in a medium skillet over medium heat.

Step 2

Add the sage and sliced garlic. Shake the pan so the garlic doesn’t stick, but don’t stir it because the garlic might clump.

Step 3

Reduce the heat to medium-low and cook 3-4 minutes or until the garlic turns very light gold and the sage darkens a bit.

Step 4

Add the tomatoes and salt. Simmer, stirring often, until the tomatoes are shiny and their juices have evaporated; 8-10 minutes.

Step 5

Add the pepper, sugar and chicken broth, stirring often, and bring the broth to a boil.

Step 6

Reduce heat to low, add the beans, simmer (stirring often) until the liquid has evaporated, 18-20 minutes.

Step 7

Remove the beans/tomatoes from the heat and stir in the parsley. Season, if needed, with more salt & pepper.

Step 8

Serve with extra olive oil for drizzling and a sprinkle of crispy bacon (optional).

Step 9

Enjoy!