Posts Tagged ‘rosemary’

Cannellini Bean Spread

admin | May 30th, 2010

White Bean and Rosemary Spread

This simple spread makes a delicious lunch or tasty appetizer when served with some cherry tomatoes, radishes, black olives, pita chips, thin slices of fennel, cukes, celery pieces or to fill a ripe summer tomato resting on a bed of salad greens. Any peasant bread would be wonderful.

Makes about 2 cups

2 cups cannellini beans rinsed and drained
1/3 cup finely diced celery or sliced fennel
1/3 cup red bell pepper
2 T olive oil
2 t. balsamic vinegar
2 cloves garlic minced (this is strong-you could lightly sauté it)
1 t fresh minced rosemary
¼ cup chopped fresh parsley
salt and pepper
few pinches of dried red pepper flakes or a few drops of tabasco sauce

Put ½ of beans in food processor along with everything else except celery and red pepper.
Put remaining beans in a large bowl to the side.
Pulse beans in food processor till chunky then pour into bowl with remaining beans and celery.
Let stand covered for 30 minutes before serving to mingle flavors. Taste for seasonings.
If you refrigerate this let it come to room temp before serving.