1 tablespoon olive oil
1 small onion -- chopped
2 cloves garlic -- minced
1 can Italian-style stewed tomatoes (14-1/2 oz.) -- undrained
1 can cannellini or Great Northern beans (16 oz) -- rinsed and drained
1 teaspoon dried basil
1/2 teaspoon crushed dried rosemary
1 package beef knockwurst (12 oz.-- or 4)

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; cook 4 minutes, stirring occasionally. Add tomatoes with liquid, beans, basil and rosemary; bring to boil. Add knockwurst, either whole or sliced crosswise 1/2" thick; cover and simmer 8-10 minutes.