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Cannellini bean dip

SERVINGS
6 servings
RATE THIS RECIPE
(1)
SERVINGS
6 servings
RATE THIS RECIPE
(1)

Ingredients

  • 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

Preparation

Baking Directions:

Soak beans in lightly salted water overnight.

Rinse beans and add 4 times the volume in water (i.

e.

, 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.