- 1 cup cannellini beans
- ½ cup home made or very good quality chicken or vegetable stock
- 2 garlic gloves, chopped
- 1-2 tbsp chopped rosemary leaves
- Juice of a small lemon
- Season to taste
Place 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, 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 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 into serving bowl and garnish with rosemary serve with a selection of multigrain crackers and vegetable sticks.