Recipe: BEAN DIP
- 1/2 pound cannellini beans
- 2 cloves garlic chopped
- 2 ounces fresh sage
- 6 ounces extra virgin olive oil
Soak beans in salted water overnight. In a 2-quart pot, boil beans until tender. Strain and mash with 6 ounces of olive oil. Add salt to taste.
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