Tuscan White Bean Spread
Servings Prep Time
2cups 10min
Cook Time
Servings Prep Time
2cups 10min
Cook Time
  • 1lb white beansrinsed and dried (or 2 cans)
  • 2inch sprig fresh rosemary
  • 4cups chicken or vegetable stockuse vegetable stock for vegetarian or vegan option
  • waterto cover beans
  • 1medium oniondiced
  • 2 cloves garlicmashed
  • 1large carrotpeeled and diced
  • 1large stalk celerydiced
  • 2 roma tomatoespeeled, seeded, and diced
  • 2tsp sea salt
  • pepper, to taste
  • 1/3cup Frescolio Mono-Varietal EVOO
  • 2tbsp Frescolio Mono-Varietal EVOO
  1. In a 6-quart or larger stock pot, put 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. Ladle two cups of cooked beans along with liquid they were cooked in, into a food processor. Add 1/3 cup olive oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of olive oil. The spread can be served with crudités, crackers, pita, or crusty bread.
Recipe Notes

This recipe uses one of Frescolio’s Mono-Varietal EVOOs. You could also try it with either of the following EVOOs for a different taste: