Cannellini Bean Spread with Rosemary

Cannellini Bean Spread with Rosemary

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Submitted By Chef Ivy Manning
Cannellini Bean Spread with Rosemary
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Submitted By Chef Ivy Manning
Cannellini Bean Spread with Rosemary
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. 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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