Heat olive oil in a medium skillet over medium heat.

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.

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.

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

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

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

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