Serves 5-6, Appetizer Portions

INGREDIENTS

½ pound white beans, kidney, or navy
1 tablespoon lemon zest
Salt
3 cloves garlic
½ cup extra virgin olive oil
6 fresh sage leaves, chopped
¼ cup lemon juice
1 teaspoon white pepper
1 large baguette, sliced

PREPARATION

Clean the beans, making sure all debris is removed. Place beans in a large pot of power.
Bring beans to a boil, and boil for 5 straight minutes. Take off burner, and let sit uncovered for 1 hour. Drain water, and refill pot with water. Add lemon zest, and return to a boil. Turn to low heat, allowing to simmer on a gentle boil for about 40 minutes, adding warm water as needed to replace evaporating liquid, then salt water and cook 20 more minutes. When beans are tender, take off heat, and cool. Strain, and reserve ½ cup of the bean liquid. Set aside.

Preheat oven to 375°F.

Brush bread with olive oil, and toast in oven.

In a food processor, place cooked beans, garlic, olive oil, sage, lemon juice, and white pepper, and purée until smooth, using the bean liquid in order to loosen mixture if too thick.
Serve generously on the toasted baguette.