Caputo’s Cannellini with Dried Tomatoes

2 cans cannelli beans, 15 ounce
1 t salt
1/4 cup extra virgin olive oil
2 T red wine vinegar
1/2 t freshly ground black pepper
2 cloves garlic, finely minced
12 fresh sage leaves, finely chopped
1/2 cup sun-dried tomatoes in oil, sliced thinly
1/3 cup Italian parsley

Drain beans and reserve about 1/2 cup of the liquid. Combine reserved liquid, salt and beans in a skillet over medium heat and heat through. Transfer to a mixing bowl and combine the warm beans with half of the olive oil, the red wine vinegar and pepper. Mix well. In the same skillet add the remaining olive oil, garlic and sage. Saute for 2 minutes until garlic gives off its aroma. Add this mixture to the beans with the sun-dried tomatoes and parsley, mix well and serve warm.

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