Simple is best. Most of us don’t want to spend hours futzing about making food, but we enjoy delicious flavors and things that are easy to assemble. I love creating recipes that taste fantastic, are quick to assemble, and are healthy.
When I was in college, I spent a semester in Italy studying Italian. Italy stole my heart. The food, the art, the people, I loved it all. But if I am being honest, I mostly enjoyed the food.
This recipe was shared with me by friends of my parents when I visited them in Sorrento. They served the spread on a grilled piece of toast, crostini style. I like it that way, and also as a dip with tortilla or pita chips.
Roman White Bean Spread Recipe
Ingredients
- 1 15-19 oz can of Cannellini beans rinsed and well-drained
- 1 Tbsp. olive oil and more for garnish
- 1 lemon juiced
- 1 large clove of garlic chopped
- 1/2 onion chopped
- Fresh ground pepper
- 1/3 cup fresh basil or herbs of choice coarsely chopped
Instructions
- In a food processor, combine garlic, onion, lemon juice, and olive oil. Pulse in till very well combined.
- Add drained beans to the food processor and puree until smooth. Add herbs and pulse until they evenly fleck the bean puree, but do not turn it green.
- Serve as a dip and top with a drizzle of olive oil, fresh pepper, and herbs for garnish. Or spread on a toast round and top with fresh pepper and herbs.
Kristen Coffield
I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.
