Ingredients
1 can cannellini beans
2 cloves garlic
2 or more tbs olive oil
4 - 6 slices ciabatta bread
Preparation
- Drain the beans and put them into a small pan. Cover with fresh water and bring to the boil.
- Turn down the heat and simmer for a few minutes, then drain.
- Put beans into a food processor with the garlic and a little salt, black pepper and olive oil. Blend to a smooth paste.
- Toast the bread on both sides.
- Spoon over some of the bean purée and scatter with sage leaves, a little olive oil and black pepper.
