Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields4 Servings
 2 Fresh Rosemary
 1 Carrot, peeled and diced
 1 Celery Rib, diced
 1 lb Great Northern White Beans, dried & rinsed (or two cans)
 4 cups Low Sodium Chicken Stock, or vegetable stock and water to cover the beans
 1 medium Onion, diced
 2 cloves Garlic, smashed
 2 tsp Fine Sea Salt Fresh Cracked Black Pepper, to taste
 2 medium Roma Tomato, peeled, diced & seeded (or one small can of diced tomatoes in juice)
 ¼ cup VSOP Organic Tuscan Herb Extra Virgin Olive Oil, plus 2 tablespoons (or any mild vsop evoo)
1

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.

2

In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add ¼ cup extra virgin olive oil and process until smooth or desired consistency is reached. Stir in the diced tomatoes (drain tomatoes if using canned). Serve at room temperature drizzled with two tablespoons of reserved early harvest, fresh pressed VSOP Extra Virgin Olive Oil. The spread can be served with crudités, crackers, pita, or crusty bread. Makes approximately 2 ½ cups white bean spread.

Ingredients

 2 Fresh Rosemary
 1 Carrot, peeled and diced
 1 Celery Rib, diced
 1 lb Great Northern White Beans, dried & rinsed (or two cans)
 4 cups Low Sodium Chicken Stock, or vegetable stock and water to cover the beans
 1 medium Onion, diced
 2 cloves Garlic, smashed
 2 tsp Fine Sea Salt Fresh Cracked Black Pepper, to taste
 2 medium Roma Tomato, peeled, diced & seeded (or one small can of diced tomatoes in juice)
 ¼ cup VSOP Organic Tuscan Herb Extra Virgin Olive Oil, plus 2 tablespoons (or any mild vsop evoo)

Directions

1

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.

2

In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add ¼ cup extra virgin olive oil and process until smooth or desired consistency is reached. Stir in the diced tomatoes (drain tomatoes if using canned). Serve at room temperature drizzled with two tablespoons of reserved early harvest, fresh pressed VSOP Extra Virgin Olive Oil. The spread can be served with crudités, crackers, pita, or crusty bread. Makes approximately 2 ½ cups white bean spread.

Tuscan White Bean Spread

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