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Sage-Cilantro Bean Dip

Sage-Cilantro Bean Dip
Jessica Strelitz for NPR

You could serve this dip as party hors d'oeuvres on top of toasted bread rounds, hearty crackers or thick cucumber slices. It is also good with a flank or rib-eye steak and a green salad for a complete meal.

Makes 2 cups

2 cups any type of fresh shell beans

2 teaspoons chopped fresh sage, plus 1 whole leaf

2 sprigs thyme

2 teaspoons chopped fresh cilantro

1/4 cup extra virgin olive oil

2 tablespoons minced green onion

1 clove garlic, minced

Juice of 1 medium lemon

Salt and black pepper, to taste

1/2 tablespoon balsamic vinegar

Cook beans in saucepan with enough water to cover plus about 1/2 inch. Add whole sage leaf and 2 thyme sprigs and bring to a boil, covered. Reduce heat and simmer uncovered for 30 to 40 minutes or until beans are tender.

Drain the beans, reserving the cooking water. Remove whole herbs.

Coarsely mash drained beans with olive oil and 1/4 cup of reserved water with fork or potato masher. Add chopped sage, cilantro, green onion and garlic and mash until combined. Add lemon juice. Season to taste with salt and pepper.

Spread on crusty baguette, cut into small rounds, rubbed with oil and toasted. Top with vinegar.

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