Save Recipe Print
Yield:
8 servings

Ingredients

Directions

Combine onions, sage, parsley, oil, vinegar and salt in food processor and process until smooth. This can be put in an airtight container and refrigerated for up to two days. To serve, combine with beans and season to taste with salt and freshly ground black pepper. This should be made a few hours in advance of the dinner and left to serve at room temperature.

Categories:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Beef and Cannellini Bean Minestrone

Recipe courtesy of Giada De Laurentiis

Green Bean Salad

Recipe courtesy of Jamie Deen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Bean and Corn Salad

Recipe courtesy of Guy Fieri

Black Beans

Recipe courtesy of Ree Drummond

Refried Beans

Recipe courtesy of Ellie Krieger

Red Beans and Rice

Recipe courtesy of Robert Irvine

Perfect Pinto Beans

Recipe courtesy of Ree Drummond

Beef and Bean Burritos

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories