White Bean Spread with fresh Extra Virgin Olive Oil
July 28, 2017
1/3 cup + another 2 tbsp of one of our robust EVOO's
1 pound of dried, Great Northern white beans, rinsed
2 inch sprig of fresh rosemary
4 cups low salt chicken or vegetable stock and water to cover beans
1 medium onion, diced
2 garlic cloves, smashed
1 large carrot, peeled and diced
1 large celery rib, diced
2 ripe, fresh Roma tomatoes, peeled, diced & seeded
2 tsp of sea salt
Freshly ground pepper to taste
In a large stock pot, add all of the ingredients, minus the olive oil. Over medium-low heat, bring to a simmer, partially covered for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as it becomes necessary. After simmering, allow the mixture of beans to cool completely.
Into your food processor, add 2 cups of the cooked beans along with the liquid. Add 1/3 cup of the extra virgin olive oil and process until smooth. Serve at room temperature drizzled with 2 tbsp of reserved extra virgin olive oil. The spread can be served with crackers, pita, or on crusty bread.
Makes approximately 2 ½ cups of spread
