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Bean Dip

3.3

(6)

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

  1. 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
TagsDipItalianEuropeanCannellini BeanWhite BeanBean and LegumeVegetableSageHerbs & SpicesStarterDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerSimmerCookbooks
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