Marisa's Healthy Kitchen

I have made this dish now a few times and every time I prepared it a bit differently and every time it came out deelish!! Super easy, super yummy, healthy and everyone will love it!

I am really into cooking dried beans lately instead of using canned ones. I found this insanely easy technique of just soaking them and cooking them on low for 4+ hours in a crock pot! Done, easy peasy!! Beautiful! You will never have to use canned beans again unless you are in a pinch!!

3 variations:

1. red wine vinegar or lemon juice
2. roasted garlic blended in & saved some full roasted cloves for garnish
3. fresh garlic blended

• baguette or crackers
• 2 cans (15.5 ounces each) cannellini beans, rinsed & drained OR 1/2 lb dried beans, soaked & cooked
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 to 2 tablespoons red-wine vinegar (or lemon juice)
• 2 teaspoons finely chopped fresh rosemary
• Coarse salt and ground pepper
• (optional) fresh or roasted garlic

If using baguette, slice 1/2 inch thick, brush with olive oil, and cook in a 350-degree oven until lightly toasted.

In a food processor, combine cannellini beans, olive oil, vinegar or lemon juice and garlic (optional). Process until smooth, adding water if necessary. Add 2 teaspoons rosemary and pulse until combined. Season with salt & pepper and Transfer to a serving bowl and drizzle with a little oil.