This recipe is a time sucker but it is worth it. Good food is worth taking the time. There is an appreciation when you taste it. That you cooked the beans, you grew the herbs. No sharp flavors from preservatives.
I adapted a recipe I saw on the back of the packaging from Bob’s Red Mill. The recipes on the wrappers are often good ones, so try them out!
Cannellini Herb Spread
- 1 cup dry Cannellini Beans (about 7 ounces)
- ¼ cup extra virgin olive oil
- 1 large lemon juiced (2 to 3 Tbsp)
- ½ tsp garlic, minced (1 clove)
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- ½ tsp fine salt
- ½ tsp ground black pepper
Pick over the beans for field debris, cover with plenty of cold water, cover and let sit overnight. Drain, rinse and drain the beans, add to a tall saucepan. Cover with 4 cups water, bring to a boil. Reduce the heat and simmer loosely covered for an hour on medium-low.
Drain and rinse the beans with cool water, let drain. There will be about 2½ cups cooked beans. Let cool or cook your beans in advance and chill first.
Add the beans and remaining ingredients to a high-speed blender (such as a Vitamix) or food processor. Blend until smooth.
Refrigerate tightly covered. Use as a sandwich spread, a dip or whatever calls to you!
Makes about 2½ cups.
Served on homemade bread….with some provolone cheese on top. Recipe for the bread coming tomorrow!
Made with our Vitamix blender: