Metropolitan Bakery | Since 1993

Tuscan White Bean Spread

This healthy alternative to butter is most satisfying served warm on grilled or toasted bread and drizzled with a fruity, extra-virgin olive oil.

Makes 2 cups.


  • ½ pound (1 ¼ cups) dried cannellini beans, picked over and rinsed
  • 6 cups cold water
  • 2 bay leaves
  • 1 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon freshly ground black


  1. Combine the beans and the water in a large pot. Cover and let the beans soak overnight.
  2. Add the bay leaves to the soaked beans. Cover the pot and bring to a boil. Reduce the heat and simmer until the beans are very soft, about 45 minutes.
  3. Drain the beans, reserving ¼ cup of the cooking liquid. Transfer the beans and the reserved cooking liquid to a food processor. Add the remaining ingredients; process until smooth. Serve warm or cool as a spread on bread, crackers or in sandwiches.

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