Rosemary Cannellini Dip

Name: Rosemary Cannellini Dip
Yield: Makes 3 cups/720 ml
Ingredients: 2 tbsp extra-virgin olive oil; Freshly ground black pepper; Fine sea salt; One 2-in/5-cm sprig of fresh rosemary; 1 garlic clove, peeled; 1 bay leaf; 1 tsp dried rubbed sage; 1 carrot, peeled and finely chopped; 1¼ cups/255 g dried cannellini beans; ½ cup/75 g chopped onion

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

Crackers & Dips

By Ivy Manning

Published 2013

About

Soaking and cooking dry cannellini beans makes this classic dip exceptionally smooth and flavorful. This dip is perfect with the Paper-Thin Semolina Cracker Sheets, Cheater’s Sesame Lavash, and Black Pepper Taralli.

Ingredients

1¼ cups/255 g dried cannellini beans
½ cup/75

Starter
Snack
Vegan
Gluten-free

Method

Place the cannellini beans in a large bowl; add water to cover by 2 in/5 cm and soak for 12 hours. Drain the beans and rinse them. Put the beans in a pot with the onion, carrot, sage, bay leaf, garlic, and enough cold water to cover by 1 in/2.5 cm. Bring to a boil, reduce the heat, and simmer until tender, 1 to 1½ hours. Add the rosemary sprig and ½ tsp salt, stir, and set aside for 15 minutes.