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INGREDIENTS

Freshly-ground black pepper
4 Sage leaves ; plus more
1 Baguette ; sliced
slices Lemon ; optional
1/4 c Extra-Virgin Olive Oil
2 Garlic ; peeled
1 8-oz can Dried white kidney beans
Olive oil ; for brushing
Lemon ; (juice of)
Salt

Servings

INSTRUCTIONS

* Note: Two fifteen-ounce cans of beans may be substituted for the dried beans. Drain and rinse canned beans; proceed to step three. 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 two 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 toasts on the side. Serves 12 to 14. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 144 Calories (kcal); 6g Total Fat; (35% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 230mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Sage And White Bean Crostini

Freshly-ground black pepper 
4  Sage leaves plus more
1  Baguette sliced
 slices Lemon optional
1/4 c Extra-Virgin Olive Oil 
2  Garlic peeled
1 8-oz can Dried white kidney beans  
  Olive oil for brushing
  Lemon (juice of)
  Salt

* Note: Two fifteen-ounce cans of beans may be substituted for the dried  beans. Drain and rinse canned beans; proceed to step three.    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 two 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 toasts on the side.    Serves 12 to 14.    Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 144 Calories (kcal); 6g Total Fat; (35% calories from fat); 3g  Protein; 20g Carbohydrate; 0mg Cholesterol; 230mg Sodium Food Exchanges: 1  1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other  Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 12

Calories: 327
Calories from Fat: 190 (58%)

Amt Per Serving		% DV

	Total Fat 21.1g	28 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 10.4g
	Polyunsanturated Fat 6.6g
Cholesterol 0mg		0 %
Sodium 278.7mg		10 %
Potassium 156.5mg		4 %
Total Carbohydrate 29.3g		9 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 26.9g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 327

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