The Olive Scene Single Varietal Extra Virgin Olive Oils:
The white beans in this dish add creaminess and depth of flavor; a great substitute for hummus!
Cooking Time: 4 hr Servings: 6
1 lb dried, rinsed Great Northern White Beans
2 inch sprig of fresh rosemary
4 cups low chicken or vegetable stock and water to cover beans
1 medium onion, diced
2 whole garlic cloves, smashed
1 large carrot, peeled and diced
1 large celery rib, diced
2 oz. can of diced tomatoes in juice
2 teaspoons sea salt
Pepper to taste
1/4 cup + 2 tablespoons of your favorite bold Olive Scene Single Varietal Extra Virgin Olive Oil
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.
In the bowl of a food processor, ladle two cups of cooked beans along with the cooking liquid.
Add 1/4 c olive oil and process until smooth or desired consistency is reached.
Serve at room temperature drizzled with remaining 2 tablespoons of olive oil.
*The spread can be served with crudités, crackers, pita or crusty bread. Makes approximately 2 1/2 cups white bean spread.