Name: Bean Dip
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

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

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