An il Fustino recipe

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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

Cannellini Beans


3 tablespoons, butter
1/4 cup, il Fustino Frantoio 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


  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