Warm cannellini beans with plenty of olive oil, scented with garlic and sage, then puree just a few of the beans with bean broth before returning them to the pan, and you have what we call creamy beans. Delicious with sausages.
If your creamy beans are a bit too thick, you can thin them down simply by adding a little more of the bean cooking water. Photograph: Helen Cathcart for the Guardian
2 garlic cloves, peeled and squashed
6 sage leaves
5 tbsp extra virgin olive oil
500g cooked cannellini beans
Salt and black pepper
1 Grill or pan-fry the sausages until browned and cooked. Meanwhile, in a large frying pan, warm the olive oil and gently fry the squashed garlic and sage leaves until fragrant. Add the cooked white beans to the pan and stir until they are warmed through and coated with olive oil.
2 Transfer about a third of the beans from the pan into a bowl. Either mash by hand or use a stick blender to reduce the beans to a puree with a ladleful of bean cooking water, then return to the frying pan. Stir, adding a little more bean cooking water if necessary. Taste and adjust the seasoning accordingly.
3 Divide the creamy beans between four plates and top each with slices of cooked sausage. Serve.
Recipe sourceRecipe: Creamy cannellini beans with sage & sausages with extra virgin olive oil,