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November 22, 2016
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. Add more water as necessary. Once tender, remove from heat and allow the beans to cool completely.
Ladle two cups of cooked beans along with liquid they were cooked in into the jar of a blender or food processor. Add ¼ cup extra virgin olive oil and process until the desired consistency is reached.
Serve at room temperature, drizzled with 2 tablespoons of Tuscan Herb Infused Olive Oil.
Makes approximately 2 ½ cups white bean spread.
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