This delightfully simple spread features creamy cannellini beans in a starring role, flavored with olive oil, pungent rosemary and fresh garlic.
This delightfully simple spread features creamy cannellini beans in a starring role, flavored with olive oil, pungent rosemary and fresh garlic.
Servings
2 servings
Prep time
15 minutes
Cook time
2 hours
Passive time
8 hours
Ingredients
1 ¼ cups
Cannellini Beans
½ cup
Chopped Onion
1
Carrot, peeled and finely chopped
1 tsp
dried Sage
1
Bay Leaf
1
large clove Garlic, peeled
1 sprig
fresh Rosemary
½ tsp
Salt
4 Tbsp
Extra Virgin Olive Oil, divided
Instructions
Soak the cannellini beans overnight in cold water to cover by 2 inches.
Drain and rinse beans. Place in a pot with 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, 1–1 ½ hours, depending on the age of the beans. Add the rosemary sprig to the pot, stir and set aside for 15 minutes.
Drain beans, reserving 1 cup cooking liquid. Remove bay leaf and rosemary sprig, and discard.
Transfer beans to a food processor and pulse, adding cooking liquid as necessary, until mostly smooth. With the machine running, pour 2 tablespoons oil into the processor and blend until smooth. Transfer dip to a serving bowl, drizzle with remaining olive oil and serve.
