Cannellini Bean Spread with RosemaryContributed by: Chef Ivy ManningCannellini Bean Spread with Rosemary
Directions
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. |
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