Rosemary Garlic Bean Spread
Oh how I love food! This here is the perfect dish to snack on or to entertain with. Oh, and with a glass of wine it is the perfect treat! The rosemary and garlic are quite pronounced in this spread, which provides a fun burst of flavor with every bite.
I choose fagioli cannellini beans for this spread because they have a subtle taste that allows for the rosemary and garlic to shine through nicely. I also like these beans because they are larger and can mush-up a little bit for the spread.
So here is what you need:
- 1/4 cup extra virgin olive oil (I never use measurements but usually have an idea of how much to write down for my recipes. This here I am a little unsure about–you may need a little more.)
- 1-2 cloves of garlic, minced (I use two because I love the strong garlic flavor!)
- 1 1/2 tbsp chopped fresh rosemary (Fine, you can use dried but it isn’t as good–y’all know how I feel about dried herbs! If you use dry, use about 1 tbsp).
- 1 can (14 oz) of fagioli cannellini beans, drained and rinsed
- Salt and pepper to taste
- Sliced baguette bread (really, any nice bread will work–I just like the size of baguette slices)
- Mix olive oil, garlic, and rosemary together in a bowl (duh, who would use a plate? but I feel that I should say it anyway to sound professional)
- Add beans and mix until the beans are fully coated with mixture.
- With the back of your spoon, press down on the beans a few times–just enough to slightly mush them.
- Add salt and pepper to taste.
- Cover and let sit in the refrigerator for at least a few hours. You do this to allow the flavors to meld together and the beans soak up all that goodness. Additionally, it helps soften the rosemary.
- Before serving, let beans sit at room temperature for a little while (at least 20 minutes). No one wants to eat frigidly cold beans!
- Dabble onto baguette slices and serve (or of course you can serve it in a small bowl with the bread on the side for people to serve themselves.)
Yum-yum! Keep in mind that the beans by themselves may taste a bit strong in flavor, but once combined with the bread, the flavor will mellow out.