Fagioli all'uccelletto

A very exotic title which means 'beans in a jar'... not so exotic, but still absolutely delicious!  I originally found this recipe in Delicious magazine.
60 ml extra virgin olive oil, plus extra to store
2 garlic cloves, chopped
6 fresh sage leaves
500g canned cannellini beans, drained, rinsed
300g tomato passata
1 tbsp tomato paste
1 tsp caster sugar
Heat the olive oil in a large frypan, add garlic, sage, cannellini beans, passata, paste and sugar and season with salt and pepper.  Simmer for about 20 minutes over low heat, stirring occasionally.  Pack into a sterilised preserving jar and cover with a little more extra virgin olive oil.  Allow to cool, then seal. These keep well for up to 1 week if kept chilled.
I sometimes make half the amount which works well too.