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White Bean Rosemary Spread

Ingredients

  • 2 tbsp + ¼ cup Bionaturae Olive Oil (divided)
  • 1 small yellow onion, small dice
  • 3 tbsp fresh rosemary, loosely chopped (divided) 
  • 2 (13 oz) jars Jovial Cannellini Beans, drained and thoroughly rinsed
  • ¼ cup freshly squeezed lemon juice 
  • 1 tsp salt, or to taste
Organic Cannellini Beans

Organic Cannellini Beans

$3.79
Regular price
Organic Extra Virgin Olive Oil, 25 oz.

Organic Extra Virgin Olive Oil, 25 oz.

$23.99
Regular price
Recipe by Katie Farina. This creamy spread combines the richness of white beans with rosemary. Whether you're spreading it on crusty bread, adding it to a sandwich, or using it as a dip for veggies, this spread is sure to please.

Instructions

    1. Heat a medium sauté pan over medium heat. Once hot add 2 tablespoons of olive oil to the pan. Once oil is hot add onion, 1 tablespoon minced rosemary, and a big pinch of salt, sauté until starting to caramelize, about 20 minutes.
    2. Combine cooked onion, remaining 2 tablespoons rosemary, remaining ¼ cup olive oil, cannellini beans, lemon juice, and salt in a food processor. Process until completely smooth. Salt to taste.
    3. Chef's note: The flavors in this spread really blossom after being refrigerated for a few hours to overnight. Feel free to make this 1-2 days before serving for maximum flavor.  

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    White Bean Rosemary Spread