This simple dip has become one of my very favorite snacks or party pupus after finding it in a magazine and making it for the first time a few months ago. Only four ingredients (plus salt and pepper of course), and it goes together in a jiffy. White beans, sage and garlic is one of my favorite combinations and I find that even people who don't think they like beans or sage love this dip.
After making 18 cups of it last week, served with carrots and multi-grain chips as one of the healthy snack examples at the wellness event I was working on (and where it was a huge hit), I thought I wouldn't want to make it again for quite a while. (That came from the tedium of peeling and slicing 40 garlic cloves, chopping 2 1/2 cups of sage and mashing 10 cans of beans with a potato masher.) But tonight I was craving it once more, so I whipped up a quick batch for dinner. Served with some of my favorite garlic bread from a local bakery and a simple green salad, it was a simple, satisfying, meat-free dinner--and a good way to honor National Garlic Day today. ;-)
Health Magazine, Sept. 09: Adapted from “Jam it, Pickle it, Cure it” by Karen Solomon.
(Makes about 1 3/4 cups)
Time: 20 min
1 (15 oz) can cannellini beans
2 tablespoons extra-virgin olive oil plus more to garnish
4 garlic cloves, thinly sliced
1/4 cup loosely packed chopped fresh sage leaves
salt and pepper to taste
Rinse and drain beans. Place in a bowl, and mash with fork until a chunky mash; set aside. Heat a small pan over medium heat, add the 2 tablespoons olive oil, and let it warm. Add the sliced garlic and chopped sage. Stir constantly for 4 minutes or until garlic is lightly browned and sage is crispy. Pour hot oil over beans and stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper to taste.
Serve with veggies, pita chips or whole-grain crackers. Dip can be covered and stored in the fridge for up to one week.
Nutritional Info: Per 2 Tbsp serving: calories 79; Fat 4 g (sat: 1g, mono: 3g); cholesterol 0mg; protein 3g; carbohydrates 8g, sugars 0g; fiber 2g; iron 1mg; sodium 52mg; calcium 25mg.
Notes/Results: Delicious, savory, sagey-garlicky-beany goodness! There is not that much more to say, just that you really need to make this dip. And if you are a bean and sage lover, trust me and double the recipe--you'll be happy you made extra. It also makes a great sandwich or wrap spread.