Recipe - Sage And Pine Nut Vinaigrette

8 ounce Dried white kidney beans;
see * Note
2 Garlic cloves; peeled
One fourth cup Extravirgin olive oil
Olive oil for brushing
4 Sage leaves; plus more
Juice of 1 lemon
Salt
Freshlyground black pepper
1 Baguette; cut or sliced up
Lemon slices; optional

* Note: Two fifteenounce 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 heatresistant 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
One half Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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