Bob's Red Mill Recipes
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • PRODUCTS
- • RECIPES
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • MEET BOB
- • GLUTEN FREE
Cannellini Bean Spread with Rosemary
This protein-packed spread makes a great dip or sandwich accent.
Ingredients:
- • 1 cup 1/4 Bob's Red Mill Cannellini Beans
- • 1/2 cup onion, chopped
- • 1 carrot, peeled and finely chopped
- • 1 tsp dried sage
- • 1 bay leaf
- • 1 large garlic clove, peeled
- • 2-inch fresh rosemary sprig
- • 1/2 tsp Bob's Red Mill Sea Salt
- • 4 Tbsp extra virgin olive oil
Directions:
- Soak the cannellini beans overnight in 2 inches of cold water.
- 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.
- Bring to a boil, reduce heat, and simmer until tender, 1 to 1 1/2 hours depending on the age of the beans.
- Add the rosemary sprig to the pot, stir, and set aside for 15 minutes.
- Drain the beans, reserving 1 cup of the cooking liquid.
- Remove the bay leaf and rosemary sprig, and discard.
- 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.
- With the machine running, pour 2 tablespoons of the oil into the processor, blend until smooth.
- Transfer dip to a serving bowl, drizzle with remaining olive oil and serve.
