Recipe: Cannellini and Rosemary

CANNELLINI AND ROSEMARY

"Serve as a bruschetta topping or a dip with raw vegetables."

1/2 cup extra-virgin olive oil
4 garlic cloves, minced
2 cans (19-ounces each) cannellini beans, drained and rinsed
Juice of 1/2 lemon
1 tablespoon chopped fresh rosemary
1/2 teaspoon freshly ground pepper
Salt (to taste)

Place a large pan over medium-low heat. When hot, add the olive oil and garlic. Cook, stirring occasionally, until the garlic just begins to turn golden, about 2 minutes.

Add the beans and 3/4 cup water. Turn the heat to high until the liquid comes to a boil, then lower to a simmer and cook, mashing slightly with the back of a spoon every once in a while, until the mixture resembles a chunky paste, about 20 minutes.

Add the lemon juice, rosemary, pepper and salt to taste.

Serve warm or at room temperature.

Makes about 3 cups
Adapted from source: Real Life Entertaining by Jennifer Rubell