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Rosemary Tuscan White Bean Dip
1/2 lb. dried Cannelini or Great Northern Beans
8 cups water
4 cups beef stock (or chicken, vegetable)
1 tsp. salt
1/2 tsp. pepper
2 sprigs of fresh Rosemary
1 shallot, minced
1/4 cup Olive Oil
Flatbread Crackers, for spreading
Add beans and water to a large bowl.
Let beans soak overnight, for at least 12 hours.
Drain beans, place in a stockpot with beef stock, salt, pepper, shallot and rosemary.
Bring to a simmer, turn to low and simmer for 4 hours.
Add more beef stock if beans are too dry, stir every 20 minutes or so.
Just before serving, add beans to a food processor.
Pulse to puree beans, stream in olive oil.
Add enough olive oil to create a smooth dip.
Scoop into a bowl, serve warm with flatbread.