• 4servings
  • 15minutes
  • 285calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, H, C
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 large cloves garlic , peeled and cut in half

  2. 2 can(s) (15-1/2-ounce or 19-ounce) cannellini beans (white kidney beans) , rinsed

  3. 2 tablespoon(s) finely chopped fresh parsley

  4. 1 tablespoon(s) extra-virgin olive oil

  5. 1 teaspoon(s) finely chopped fresh sage or 1/2 teaspoon dried rubbed sage

  6. 1/4 teaspoon(s) salt

  7. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Fill a large saucepan with cold water, add garlic and bring to a boil over high heat. Add beans and return to a boil. Reserve 1/2 cup of the cooking liquid, then drain the beans and garlic in a strainer or colander.

  2. Transfer the beans and garlic to a food processor. Add parsley, oil and sage. Process, adding some of the reserved cooking liquid if necessary, to make a thick puree. Season with salt and pepper.


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