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