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Sage and White Bean Crostini
5 Ratings (See All)
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Note: Two 15-ounce cans of beans may be substituted for the dried beans: Drain and rinse canned beans; proceed to step 3.
Ingredients
Serves 12 to 14
- 8 ounces dried white kidney beans
- 2 garlic cloves, peeled
- 1/4 cup extra-virgin olive oil, plus more for bowl and brushing
- 4 fresh sage leaves, plus more for garnish
- Juice of 1 lemon
- Coarse salt and freshly ground pepper, to taste
- 1 baguette, cut into 1/2-inch slices
- Lemon slices, for garnish, optional
Directions
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Rinse and pick over beans. In a medium saucepan, cover beans with water, and bring to a boil for 5 minutes. Transfer to a heat-resistant surface, and let beans stand in water, uncovered, 1 hour.
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Drain beans; add fresh water to cover beans by 2 inches. Return to medium heat. Simmer, covered, until soft and tender, about 50 minutes.
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Allow beans to cool slightly. Drain beans, reserving liquid. Place beans, garlic, olive oil, sage, lemon juice, and salt and pepper in a food processor; puree until smooth. If too thick, thin to desired consistency with reserved bean liquid. Transfer to a covered container; chill. To serve, brush bread with olive oil, and toast. Garnish spread with sage leaves or lemon slices, and serve the taosted crostini on the side.
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