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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


  • 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

Posted by:il Fustino

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