Anonymous Fri Oct 07 12:08:03 2005

1 cup dried or

2 (15-ounce) cans drained great

northern beans

1 cup chopped tomato (about

1 large)

1/2 cup chopped onion (about

1 medium)

1/2 cup chopped yellow bell pepper

(about

1 small)

2 tablespoons grated lemon peel

1 teaspoon dried sage

1 teaspoon olive or vegetable oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, finely chopped (about

1/2 teaspoon)

This is also delicious as a cold salad, served in lettuce cups or over shredded lettuce. Simply cover the bean mixture and refrigerate until chilled.

Cook dried beans as directed on package--except omit salt; drain. (Do not cook canned beans.) Cook remaining ingredients in 2-quart saucepan over medium heat 5 minutes, stirring occasionally, until onion is tender. Stir in beans. Cook 5 minutes, stirring occasionally, until heated through. 6 servings