Cannellini Bean and Rosemary Brandade
1 can cannellini beans
2-3 tbsp. olive oil
2-3 sprigs rosemary, strip the needles off the stems
Pinch of sea salt
Open the beans and rinse thoroughly under running water in a colander. After letting the excess water drain off, place the beans in a food processor fitted with the sharp cutting blade. Add the rosemary needles, salt and 2 tbsp. olive oil. Process until the mixture is a smooth consistency, adding more oil if needed. Store in an airtight container in the fridge. Can be made several days ahead, and is best if made 1 day before use. Recipe can be scaled up or down as needed.
This cannellini bean and rosemary brandade is simplicity itself to make. Present it in a nice bowl, add some chopped rosemary and a little sprig for garnish, serve with a beautiful spoon and simple is transformed.
Vegan Brandade, Vegetarian Brandade
June 22, 2012