White Bean Pate with Roasted Garlic and Crispy Sage – Vermont Organic Farm | Cedar Circle Farm & Edu
It’s really worth using fresh dried beans in this recipe as they taste so much better (and are better for you) than canned. Farm chef Alison recommends heirloom cannellini or Chinese sulfur beans....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cedarcirclefarm.org.
Ingredients
- 2 cups dry white beans soaked overnight
- 4 heads garlic divided
- 1 bunch sage
- 3 Tbsp extra virgin olive oil
- 1 lemon juiced
- 3 tsp fresh thyme chopped, optional
- to taste salt & pepper
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