Tuscan White Bean Spread

Tuscan White Bean Spread
Print Recipe
Tuscan White Bean Spread
Print Recipe
Servings Prep Time Cook Time
2cups 10min 4hours
Servings Prep Time
2cups 10min
Cook Time
4hours
Ingredients
  • 1 lb white beans rinsed and dried (or 2 cans)
  • 2 inch sprig fresh rosemary
  • 4 cups chicken or vegetable stock use vegetable stock for vegetarian or vegan option
  • water to cover beans
  • 1 medium onion diced
  • 2 cloves garlic mashed
  • 1 large carrot peeled and diced
  • 1 large stalk celery diced
  • 2 roma tomatoes peeled, seeded, and diced
  • 2 tsp sea salt
  • pepper, to taste
  • 1/3 cup Frescolio Mono-Varietal EVOO
  • 2 tbsp Frescolio Mono-Varietal EVOO
Servings: cups
Units:
Ingredients
  • 1 lb white beans rinsed and dried (or 2 cans)
  • 2 inch sprig fresh rosemary
  • 4 cups chicken or vegetable stock use vegetable stock for vegetarian or vegan option
  • water to cover beans
  • 1 medium onion diced
  • 2 cloves garlic mashed
  • 1 large carrot peeled and diced
  • 1 large stalk celery diced
  • 2 roma tomatoes peeled, seeded, and diced
  • 2 tsp sea salt
  • pepper, to taste
  • 1/3 cup Frescolio Mono-Varietal EVOO
  • 2 tbsp Frescolio Mono-Varietal EVOO
Servings: cups
Units:
Instructions
  1. In a 6-quart or larger stock pot, put all of the ingredients except the olive oil. Bring to a simmer over medium-low heat, partially covered, for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as necessary. Allow the beans to cool completely.
  2. Ladle two cups of cooked beans along with liquid they were cooked in, into a food processor. Add 1/3 cup olive oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of olive oil. The spread can be served with crudités, crackers, pita, or crusty bread.
Recipe Notes

This recipe uses one of Frescolio's Mono-Varietal EVOOs. You could also try it with either of the following EVOOs for a different taste: