- 1/2 pound uncooked cannellini beans
- 1 cup extra virgin olive oil
- 2 clove garlic, crushed and finely minced
- 2 tablespoon fresh sage, chopped fine
Soak beans in lightly salted water overnight.
Rinse beans and add 4 times the volume in water (i.
, 4 parts water to 1 part beans).
In a 4-quart pot, boil beans over high heat until tender but not mushy, about 45 minutes to 1 hour.
Drain beans well and refrigerate overnight if desired.
Mash beans in a stainless-steel bowl with extra-virgin olive oil until creamy in texture, or place in a food processor and pulse until creamy.
Fold in garlic and sage, season with salt and pepper, and refrigerate for up to 1 day until needed.