Bean Dip 2

1/2 pound uncooked cannellini beans
1 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh sage
Salt

Soak the beans in salted water overnight.
Rinse and add new water to cover.
In a 2-quart pot, boil the beans over high heat until tender, or 20 to 25 minutes.
Drain the beans and mash them with the olive oil until you achieve a creamy texture.

Mix in the garlic and sage.
Season with salt to taste.
Serve cold.