1 lb dried, rinsed Great Northern white beans (or two cans)
2 inches spring of fresh rosemary
4 C chicken or vegetable stock & water to cover beans
1 med onion, diced
2 garlic cloves, smashed
1 lg carrot, peeled & diced
1 lg celery rib, diced
2 Roma tomatoes, peeled, diced & seeded, or one small can of diced tomatoes in juice
2 tsp sea salt
Fresh ground pepper, to taste
1/3 C + 2 T of any of The Olive Bin’s Extra Virgin Olive Oils
Tuscan White Bean Spread
Ingredients
Directions
- In a 6-qt or larger stock pot add all of the ingredients except the olive oil. Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully cooked. Add more water as necessary. Allow the beans to cool completely.
- In a food processor, ladle 2 C of cooked beans along with liquid in which they were cooked. Add 1/3 C EVOO and process until smooth or desired consistency is reached. Serve at room temperature, drizzled with remaining 2 T EVOO.
- The spread may be served with crackers, pitas, crusty bread, etc.
- Makes approximately 2 1/2 C white bean spread.
