Cannellini Beans

PRINT

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

Serves: 4

INGREDIENTS

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

METHOD

  1. In a medium saucepan warm olive oil and butter, Lightly toast garlic until golden.
  2. Add beans, sage, and lemon juice, stir for 1 minute
  3. Add red pepper flakes
  4. Cook for about 5 minutes or until beans are creamy.
  5. Salt and pepper to taste
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s