I started pureeing white beans (and black beans) a while back and have featured them many times on these pages. Often they are the pillow on which a piece of meat or fish rests. In that application, they do double duty…they’re a tasty legume and they’re a silky sauce.
After I did it the first time, I was hooked. Think about it…it’s much more attractive and satisfying than a scoop of beans on your plate. 
I’ve also served them as a spread, which is not so different from the very globally accepted and popular hummus. This is so simple, it can barely be called a recipe…but, perhaps, you haven’t tried it. A nice crusty artisanal bread like ciabatta works well here. I’ve often done this for lunch with a little leftover green vegetables (mmm, a topping of broccoli rabe is wonderful) or even some sliced tomato.
White Cannellini Bean Spread
Ingredients
It accompanies just about everything well, including a nicely grilled chorizo.
Or a salty bowl of olives.
Washed down by a nice red.
6 Comments
Subscribe to the Comments
You are bring back some recipes that I tend to over look but love. These are great for bringing to the beach in the evening with a glass of wine and watching the waves. Like the truffle salt!
Thanks for the reminder.
Regards,
Patricia
So glad you are off your no wine diet Joan! The heat is escalating here in the UAE so light easy things like beans on toast (albeit posh beans) are perfect.
Sally – My Custard Pie recently posted..Changing seasons of the farmer’s market
No wine didn’t last long as you can see.
My favorite is the chorizo combo. I will have the Combo #2 with a glass of Albariño.
I also want the chorizo combo! Beans are so versatile, healthy and over all delicious. Great “recipe” hehe.
This is one of my all time fave spreads…i add red wine vinegar too to give it a little “kick”.
Peter G @ Souvlaki For The Soul recently posted..Lime- Yoghurt and Olive Oil Cake
Trackbacks / Pingbacks
show trackbacks