- 1 cup cannellini beans, dried
- 1 cup good quality chicken or vegetable stock
- 2 garlic gloves, chopped
- 1 tbsp. rosemary leaves, finely chopped
- Juice of 1 small lemon
Method: Put the beans in a large bowl, cover with water and soak for several hours or until soft. Drain and rinse under cold water. Put the beans in a saucepan and cover with water. Cover and bring to a boil, reduce heat and simmer for 1 hour. When ready, they should be tender but still hold their shape. Process the beans and any remaining liquid in a food processor.
Heat ¼ cup of the stock in a saucepan, add the garlic and rosemary and cook for 2 minutes. Add the bean puree and mix well. Add remaining stock, if needed, and cook for 10 minutes until the mixture is smooth and thick. Remove from heat and allow cooling. Add the lemon juice, and season with salt and fresh pepper to taste. Mix well.
Spoon the bean dip into a serving bowl, garnish with rosemary and serve with multigrain crackers, carrot and celery sticks.