Tuscan Bean Dip
Tuscan Bean Dip
Ingredients
- 1 cup (250 ml) dried cannellini (white kidney) or navy beans
- 2 cups (500 ml) chicken broth
- 2 cups (500 ml) water
- 12 fresh sage leaves
- 2 cloves garlic, peeled
- 1/4 cup (60 ml) olive oil
- Salt and pepper
Instructions
- Place the beans in a large bowl and add cold water to cover. Soak overnight. Drain.
- In a saucepan, bring the broth, water, beans, sage and garlic to a boil. Reduce the heat and simmer uncovered until the beans are tender, 45 to 50 minutes. Drain.
- In a food processor, purée the beans with the oil. Season with salt and pepper. Let cool partially. Refrigerate until chilled.
- Serve on baguette slices or as a dip for crudités or fresh or toasted pita triangles.
Tuscan Bean Dip