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Crostini con Crema di Fagioli Cannellini
Crostini with Puréed Haricot Beans
4–6
people- Difficulty
Easy
Published 1996
This dish is almost an Italian houmus. We give here the basic recipe for cooking fagioli: it applies, with slightly varied cooking times, for borlotti and fave. The beans make enough to feed ten people; store the remainder in the fridge and use for Tonno e Fagioli, Pasta Fagioli and various minestrones.
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