Author: Revised by Laura S. Kirkley
Classic Tartine served on toasted Artisan Bread, Appetizer served on Red Endive or Belgian Endive, Salad served on bed of Spring Greens
3 tablespoons, butter
1/4 cup, il Fustino EVOO
4 cloves, garlic – minced
12 leaves, fresh sage leaves – minced
2 15 oz. cans, cannellini beans with 2/3 liquid
1 tablespoon, fresh lemon juice
pinch, red pepper flakes
salt and pepper
- In a medium saucepan warm olive oil and butter, Lightly toast garlic until golden.
- Add beans, sage, and lemon juice, stir for 1 minute
- Add red pepper flakes
- Cook for about 5 minutes or until beans are creamy.
- Salt and pepper to taste