Rosemary Tuscan White Bean Dip

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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.