2 Tablespoon olive oil
8 cloves garlic, sliced
8 large fresh sage leaves
3 cups cooked white beans, drained
1/4 cup broth or bean cooking liquid
Salt and pepper to taste

Saute garlic in oil with medium-low heat for thirty seconds. Add sage.
Cook for thirty seconds longer or until garlic and sage are golden.
Combine with beans and mash to desired texture.

Serve as a dip or a bruschetta topping.