PINTO BEAN SPREAD

1/2 cup olive oil
1 clove garlic, thinly sliced
1 tablespoon chopped fresh sage
1 can (about 15 ounces) pinto beans, drained and rinsed
1/4 cup chopped sun-dried tomatoes
1/4 cup lemon juice
1 1/2 teaspoons ground cumin
1 cup grated Parmesan cheese
1/2 cup chicken or vegetable broth

In a small skillet, heat the oil. When it is hot, cook the garlic for 1 minute or until it starts to brown at the edges. Add the sage and transfer to a bowl to cool.

In a food processor, work the beans and sun-dried tomatoes until smooth. Beat in the lemon juice, cumin, and Parmesan. With the processor running, slowly pour in the broth in a steady stream.

Transfer to a bowl, cover tightly, and refrigerate until set.

Makes about 2 cups
Adapted from Solea
Source: Boston Globe - July 19, 2006