This is a flavorful dip with bread to be served at your wedding buffet.



Ingredient Checklist


Instructions Checklist
  • 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.

  • Drain beans; add fresh water to cover beans by 2 inches. Return to medium heat. Simmer, covered, until soft and tender, about 50 minutes.

  • 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 toasted crostini on the side.

Cook's Notes

Two 15-ounce cans of beans may be substituted for the dried beans: Drain and rinse canned beans; proceed to step 3.