- 1/4 cup EVOO
- 2 teaspoons garlic powder
- 1 teaspoon sherry vinegar
- 1 15 ounce can cannellini beans, drained and rinsed
- Salt and pepper
In small saucepan, heat EVOO with garlic powder and vinegar over medium heat. Add beans; remove from heat. Smash with potato masher or wooden spoon; season with salt and pepper. Serve as a side for pork chops, a spread on open-face tuna sandwiches or a dip for veggies.