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Cannellini Bean Spread with Rosemary

Cannellini Bean Spread with Rosemary

  • 1-1/4 cups Cannellini Beans
  • 1/2 cup Onion chopped
  • 1 Carrot peeled and finely chopped
  • 1 tsp Dried Sage
  • 1 Bay Leaf
  • 1 Garlic large-sized, peeled
  • 1 sprig Rosemary fresh
  • 1/2 tsp Salt
  • 4 Tbsp Extra Virgin Olive Oil


Soak the cannellini beans overnight in cold water to cover by 2 inches. Drain the beans and rinse them. Put them in a pot with the onion, carrot, sage, bay leaf, garlic clove, and enough cold water to cover by 1 inch. Bring to a boil, reduce heat, and simmer until tender, 1 to 1 1/2 hours depending on the age of the beans. Add the rosemary sprig to the pot, stir, and set aside for 15 minutes.
Drain the beans, reserving 1 cup of the cooking liquid. Remove the bay leaf and rosemary sprig, and discard. Transfer the beans to a food processor and pulse on and off, adding a bit of cooking liquid if necessary, until the beans are mostly smooth. With the machine running, pour 2 tablespoons of the oil into the processor, blend until smooth. Transfer dip to a serving bowl, drizzle with remaining olive oil and serve.
Cannellini Bean Spread with Rosemary



Products Used in this Recipe

Grains Beans Seeds
Cannellini Beans

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Paul Zinader April 23, 2014
This is very close to the dip that we served at every table in my Tapas restaurant with hand made chips. Our clients loved them. The only minor change was we used roasted garlic. and served it with a similar black bean dip

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