Tuscan White Bean Spread


*1/2 pound of dried, rinsed Great Northern white beans

*1" sprig of fresh rosemary

*2 cups low chicken or vegetable stock and water to cover beans

*1/2 medium onion, diced

*1 whole garlic clove, smashed

*1/2 large carrot, peeled and diced

*½ large celery rib, diced

*½ of a 12.5 oz. can of diced tomatoes in juice

*1 teaspoon sea salt

*Pepper to taste

For Finishing:

*2 Tbsps + 1 Tb. Flying Olive's Picual Extra Virgin Olive Oil (or any medium to bold, e.g. robust, Flying Olive single varietal EVOO)


In a 6 quart or larger stock pot, add 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.

Ladle two cups of cooked beans, along with their liquid, into a food processor.  Add 2 Tbsps Flying Olive's Picual EVOO and process until smooth or desired consistency is reached.  Serve at room emperature drizzled with 1 tablespoon of EVOO.  The spread can be served with crudités, crackers, corn chips, or crusty bread.  It can also be used as a sandwich spread instead of mayonnaise or butter.

Submitted by Barb L.