- 1/2 pound uncooked cannellini beans
- 1 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh sage
- Salt
- Soak the beans in salted water overnight.
- Rinse and add new water to cover. In a 2-quart pot, boil the beans over high heat until tender, or 20 to 25 minutes. Drain the beans and mash them with the olive oil until you achieve a creamy texture.
- Mix in the garlic and sage. Season with salt to taste. Serve cold.