White Beans and Roasted Red Peppers with Pesto

1 pound cooked Great Northern beans
1 1/2 cups coarsely chopped onion
1 tablespoon chopped fresh sage
1 tablespoon olive oil
2 garlic cloves, crushed
1 cup water or light stock
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped bottled roasted red bell peppers
1 tablespoon balsamic vinegar
3/4 cup pesto

Saute onion, olive oil, and garlic cloves until onions are translucent.
Add beans, sage, and 1 cup water. Simmer about 10 minutes.
Add salt, pepper, roasted peppers, and vinegar. Stir well to combine.
Top bean mixture with pesto.
Adapted from Cooking Light.