the bleu olive's tuscan white bean spread

Use your favorite mild bleu olive Extra Virgin Olive Oil!

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Name: the bleu olive's tuscan white bean spread
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound of dried Great Northern white beans rinsed; 2 inch sprig Of fresh rosemary; 4 cups Low sodium chicken or vegetable stock and water to cover beans; 1 medium Onion diced; 2 whole cloves Garlic smashed; 1 large Carrot peeled and diced; large Celery rib diced; 2 ounce can Of diced tomatoes in juice; 2 teaspoons Sea salt; Pepper to taste; 1/4 cup + 2 tablespoons any mild bleu olive EVOO

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INGREDIENTS

1 pound of dried Great Northern white beans ; rinsed
2 inch sprig Of fresh rosemary
4 cups Low sodium chicken or vegetable stock ; and water to cover beans
1 medium Onion ; diced
2 whole cloves Garlic ; smashed
1 large Carrot ; peeled and diced
large Celery rib ; diced
2 ounce can Of diced tomatoes in juice
2 teaspoons Sea salt
Pepper ; to taste
1/4 cup + 2 tablespoons any mild bleu olive EVOO

Servings

INSTRUCTIONS

In a 6 quart or larger stock pot, add 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.

In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add 1/4 cup bleu olive Extra Virgin Olive Oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of bleu olive Extra Virgin Olive Oil. The spread can be served with crudites, crackers, pita, or crusty bread.

Makes approximately 2 1/2 cups white bean spread.

NOTES

Use any one of your favorite bleu olive Extra Virgin Olive Oils (also great w/ a bleu olive balsamic reduction!)

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the bleu olive's tuscan white bean spread

1 pound of dried Great Northern white beans rinsed
2 inch sprig Of fresh rosemary 
4 cups Low sodium chicken or vegetable stock and water to cover beans
1 medium Onion diced
2 whole cloves Garlic smashed
1 large Carrot peeled and diced
 large Celery rib diced
2 ounce can Of diced tomatoes in juice 
2 teaspoons Sea salt 
  Pepper to taste
1/4 cup + 2 tablespoons any mild bleu olive EVOO

In a 6 quart or larger stock pot, add 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.

In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in.  Add 1/4 cup bleu olive Extra Virgin Olive Oil and process until smooth or desired consistency is reached.  Serve at room temperature drizzled with two tablespoons of bleu olive Extra Virgin Olive Oil.  The spread can be served with crudites, crackers, pita, or crusty bread.

Makes approximately 2 1/2 cups white bean spread.

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Nutrition

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Serving Size: 1 Serving (33g)
Recipe Makes: 6 Servings

Calories: 14
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 590.6mg		20 %
Potassium 69.5mg		2 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.5g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 14

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