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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1/2 pound uncooked cannellini beans |
1 cup extra-virgin olive oil |
2 cloves garlic, minced |
2 tablespoons chopped fresh sage |
salt |
Directions:
1. 1. Soak the beans in salted water overnight.
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.
3. 3. Mix in the garlic and sage. Season with salt to taste. Serve cold.
4. Italian Comfort Food Regan Books
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