This bean dip is a staple at Fresco — we use it instead of butter with our homemade breads. It will last 2 or 3 days in the refrigerator.
Recipe information
Yield
Makes 6 servings
Ingredients
1/2 pound uncooked cannellini beans
1 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh sage
Salt
Preparation
Step 1
1. Soak the beans in salted water overnight.
Step 2
2. Rinse and add new water to cover. In a 2-quart pot, boil the beans over high heat until tender, or 20 to 25 minutes. Drain the beans and mash them with the olive oil until you achieve a creamy texture.
Step 3
3. Mix in the garlic and sage. Season with salt to taste. Serve cold.
Italian Comfort Food
Regan Books
