Recipes & More
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.
1/2 pound (1 1/4 cups) drier cannellini beans, picked over and rinsed
6 cups of cold water
2 bay leaves
1 cup extra-virgin olive oil
1/2 cup roasted garlic (from about 3 heads)
1 teaspoon Dijon mustard
1 teaspoon fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
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 1/4 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 for sandwiches.
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