Drain the kidney beans into a small bowl. Rinse them well. Fill the bowl with the bean liquid with an equal part of water. Mix and set aside.
Heat a skillet over medium heat and add the olive oil. Sauté the garlic and sage for a couple of minutes. Then add the crushed tomatoes and cook the sauce for about 10 minutes.
Add the cooked beans to the sauce, stir and season with salt and pepper to taste. Cook for about 15 to 20 minutes adding 1 or 2 ladles of the bean and water mixture.
Serve warm with some toasted crusty bread and a generous drizzle of extra virgin olive oil.
by The Savvy Kitchen