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

TagsDip Italian European Cannellini Bean White Bean Bean and Legume Vegetable Sage Herbs & Spices Starter Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy 5 Ingredients or Fewer Simmer Cookbooks

Recipe notes

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