1 cup (250 ml) dried cannellini (white kidney) or navy beans

2 cups (500 ml) chicken broth

2 cups (500 ml) water

12 fresh sage leaves

2 cloves garlic, peeled

1/4 cup (60 ml) olive oil

Salt and pepper

Place the beans in a large bowl and add cold water to cover. Soak overnight. Drain.

In a saucepan, bring the broth, water, beans, sage and garlic to a boil. Reduce the heat and simmer uncovered until the beans are tender, 45 to 50 minutes. Drain.

In a food processor, purée the beans with the oil. Season with salt and pepper. Let cool partially. Refrigerate until chilled.

Serve on baguette slices or as a dip for crudités or fresh or toasted pita triangles.

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