4 tablespoons olive oil
zest and juice of 1 lemon
10-15 sage fresh leaves, thinly sliced
2 gloves garlic, chopped
1 small shallot, thinly sliced
1 can white or butter beans, mostly drained
salt and pepper
red chili flakes
heat olive oil in a pan, frying the garlic, shallot, zest and sage for about 5 minutes. add in the rest of you ingredients. cook over medium heat for another 5 minutes, stirring to incorporate the flavors. remove bean mixture from heat, and use a potato masher or the back of your spoon to roughly mash the beans.
the sage bruschetta was great on hominy bread, toasted under the broiler with and brushed with olive oil. serve with some fresh heirloom tomatoes and parsley! later, i made a sandwich with the sage bruschetta, black olive tapenade, tomatoes and sprouts. thought about throwing a fried egg in there too, but it was already so delicious looking!