White Beans with Sage and Sweet Potato

Ingredients:

• 1 Tbsp Olive Oil
• 1 Yellow Onion, chopped
• 2-3 Cloves Garlic, chopped
• 1 Tbsp Fresh Sage Leaves, chopped or ½ Tsp Dried
• 1 Sweet Potato, peeled and cubed
• 2- 15 Oz. Cans of Cannellini Beans, with liquid (if making fresh, reserve 1 ½ cups cooking liquid)
• 1 Cup Vegetable or Chicken Broth (or water)
• 2 Tbsp Tomato Paste
• 1/4 Tsp Cayenne Pepper
• Juice of ¼ of a Lemon
• Sea Salt and Pepper, to taste
• Cooked Brown Rice
  

Heat olive oil in a large, heavy-bottomed pan over a medium flame and add onion. Cook until translucent, about 5 minutes. Add garlic, sage, and sweet potato and cook for 2-3 minutes more. Stir in beans with liquid, broth, tomato paste and cayenne. Bring to a bubble and let simmer, covered, for 15-20 minutes or until potatoes are tender. Add lemon juice, as well as sea salt and pepper to taste. Place chunks of bread or brown rice in serving bowls and ladle servings of beans over them. Let sit for 5 minutes and serve.