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  • 2Tbspextra virgin olive oil
  • 2Tbspgarlic clove, finely chopped
  • 1/2tspred pepper flakes
  • 1tspthyme, minced
  • 1tspsage, minced
  • 4cupscannellini beans, canned, drained, OR 4 cups dried, cooked cannellini beans
  • kosher salt and pepper, to taste
  1. Place the 2 tablespoons olive oil, garlic, red pepper flakes, and herbs in a medium sauté pan; cook over low heat for 5 minutes. Add the cannellini beans, salt and pepper to taste. Cook over medium-low heat for about 10 minutes, or until the flavors meld.
  2. Place in a food processor and process until smooth. If the mixture seems dry, add a little water and extra virgin olive oil to achieve a creamy texture. Keep warm. Goes well spread on toasted baguette or crackers.
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