BEAN DIP

It will last 2 or 3 days in the refrigerator.
1/2 pound uncooked cannellini beans
1 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh sage
Salt

Soak the beans in salted water overnight.
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.
Mix in the garlic and sage. Season with salt to taste. Serve cold.

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