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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This tasty dip, adapted from Karen Solomon's recent Jam it, Pickle it, Cure it (Ten Speed Press; $24.95), will wow a crowd. And it only requires a few ingredients. Ingredients:
1 (15-ounce) can cannellini beans, rinsed and drained |
2 tablespoons extra-virgin olive oil |
4 garlic cloves, thinly sliced |
1/4 cup loosely packed chopped fresh sage leaves |
1 teaspoon extra-virgin olive oil |
salt and pepper, to taste |
Directions:
1. Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm. Add garlic, and chopped fresh sage leaves. Stir constantly for 4 minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste. Cover and store in fridge up to 1 week.
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