Spring Feasts

Cannellini Bean Spread with Rosemary

This delightfully simple spread features creamy cannellini beans in a starring role, flavored with olive oil, fragrant rosemary and fresh garlic.

INGREDIENTS 1 ¼ cups Bob’s Red Mill ® Cannellini Beans ½ cup chopped Onion 1 Carrot, peeled and finely chopped 1 tsp dried Sage 1 Bay Leaf

1 large clove Garlic, peeled 1 sprig fresh Rosemary ½ tsp Salt 4 Tbsp Extra Virgin Olive Oil, divided Bob’s Red Mill ® Oat Crackers , to serve

INSTRUCTIONS • Soak the cannellini beans overnight in cold water to cover by 2 inches. • Drain and rinse beans. Place in a pot with onion, carrot, sage, bay leaf, garlic clove and enough cold water to cover by 1 inch. Bring to a boil, reduce heat and simmer until tender, 1–1 ½ hours, depending on the age of the beans. Add the rosemary sprig to the pot, stir and set aside for 15 minutes. • Drain beans, reserving 1 cup cooking liquid. Remove bay leaf and rosemary sprig, and discard. • Transfer beans to a food processor and pulse, adding cooking liquid as necessary, until mostly smooth. With the machine running, pour 2 tablespoons oil into the processor and blend until smooth. Transfer dip to a serving bowl, drizzle with remaining olive oil and serve with Bob’s Red Mill ® Oat Crackers! Makes 2 cups.

BOB’S RED MILL E-BOOK | SPRING FEASTS