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Bean: White Bean Spread with Sage

Source of Recipe

Eating Well, 1997


List of Ingredients

1 clove garlic -- crushed and peeled
1/2 teaspoon salt
15 1/2 ounces cannellini beans -- drained and rinsed --or l9-ounces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 pinch cayenne pepper
freshly ground black pepper -- to taste
1 teaspoon chopped fresh sage


Recipe

With the side of a chef's knife, mash garlic with salt. Transfer mashed garlic to a food processor. Add beans, oil, lemon juice, cayenne and black pepper; puree until smooth. Scrape into a bowl and stir in sage. (The spread will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.) Makes 1 1/2 c.