Cannellini Bean Spread with Rosemary

This protein-packed spread makes a great dip or sandwich accent.



  1. Soak the cannellini beans overnight in 2 inches of cold water.
  2. Drain the beans and rinse them. Put them in a pot with the onion, carrot, sage, bay leaf, garlic clove, and enough cold water to cover by 1 inch.
  3. Bring to a boil, reduce heat, and simmer until tender, 1 to 1 1/2 hours depending on the age of the beans.
  4. Add the rosemary sprig to the pot, stir, and set aside for 15 minutes.
  5. Drain the beans, reserving 1 cup of the cooking liquid.
  6. Remove the bay leaf and rosemary sprig, and discard.
  7. Transfer the beans to a food processor and pulse on and off, adding a bit of cooking liquid if necessary, until the beans are mostly smooth.
  8. With the machine running, pour 2 tablespoons of the oil into the processor, blend until smooth.
  9. Transfer dip to a serving bowl, drizzle with remaining olive oil and serve.
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