Friends are coming over in 15. Need a snappy dip quick! A hurried perusal of the cupboard reveals a can of cannellini beans. Hooray! With an effortless prep, a whiz of the hand-held blender, and a finishing touch of sizzled sage, the party is saved.

Ingredients:

1 can of cannellini beans (or any other kind of white bean), rinsed

Chicken stock

Some fresh or dried herbs (rosemary, sage, and/or thyme) to taste

1-2 cloves of garlic, sliced

Salt and pepper to taste

1 tablespoon of fresh sage, chopped

2 tablespoons olive oil

Special equipment:

A hand-held stick immersion blender

How to prepare:

1. In a small saucepan, combine the beans, the herbs, and the garlic. Add enough chicken stick until the beans are just barely covered. Simmer the beans over medium heat until they are tender and no longer gritty to taste. Remove the pan from the heat. Purée everything in the pan with a hand-held stick immersion blender until the dip is nice and smooth.

2. In a small skillet, heat the olive oil over medium heat. When the oil is not quite smoking, add the sage. Sizzle the leaves quickly in the oil, being careful not to burn them. Add the sizzled sage to the bean dip. Stir to combine. Adjust the seasoning and serve. You can also make this ahead of time and chill it in the refrigerator until you are ready to eat.