The truth be told, white beans were on my agenda irrespective of the date and time of the year. This being said, one could not ignore the fact that it was summer and pretty close to Bastille Day, I wanted something french inspired and made with low heat. Bastille day as most people know, is the beginning of the french revolution and is celebrated on July14 th. There is nothing revolutionary about this recipe, but it is predictably tasty and full of comforting goodness and made unattended in a slow cooker.
Grilling on a really hot day never quite made much sense to me. I am strange that way. The truth of the matter is, I do not really function well when it is very hot. I tend to get tired, and even the kitchen which is my usual solace seems to become a rather unwelcome place. Well, that is when I turn to my slow cooker.
I am totally back to slow cooking. I use my slow cooker happily and extensively all through the year. It is less about fixing and forgetting, since I do tend to supervise and nurture the dish, it is mostly about the quite cooking that does not generate a lot of heat. 
I made this lovely white bean spread last night that is a french classic adapted for the slow cooker. It is surprisingly creamy, mostly the soft combination of white beans with olive oil and keeps fairly well in the refrigerator. The cherry tomatoes are out, so today we enjoyed this with whole grain crostini and tomatoes. Print
French Inspired White Bean Dip
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
Description
This French-inspired white bean dip is creamy and flavorful, made effortlessly in a slow cooker with white beans, garlic, and rosemary.
Ingredients
- 3/4 cup (180 ml) white beans ( I used northern and cannelloni beans)
- 4 cloves garlic
- 1 tbsp freshly chopped rosemary
- 1 tsp red pepper flakes
- 2 cups (480 ml) vegetable stock
- Salt to taste
- 1/2 cup (120 ml) extra virgin olive oil
- 1/2 lime or lemon
- 1 tbsp chopped fresh parsley
- Toasted whole baguette slices
- Cherry tomatoes
Instructions
- Place the white beans, garlic, rosemary, red pepper flakes, vegetable stock, and salt in a slow cooker.
- Cook on high for 3 hours, until the beans are soft and the moisture is mostly absorbed.
- Allow the mixture to cool slightly.
- Transfer the mixture to a food processor and blend until smooth and creamy.
- Gradually add the olive oil while blending to achieve a creamy consistency.
- Serve with whole grain crostini and cherry tomatoes, or refrigerate for later use.
Notes
- This dip keeps well in the refrigerator, making it a great make-ahead option.
- Serve with whole grain crostini and fresh cherry tomatoes for a refreshing touch.
- You can substitute other types of white beans if desired.
- Adjust the amount of red pepper flakes to suit your heat preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1
- Sodium: 400
- Fat: 12
- Carbohydrates: 15
- Fiber: 4
- Protein: 5
- Cholesterol: 0
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- Red Wine and Rosemary Braised Short Ribs
- Brandada de Bacalao: Catalan Cod Spread
- Salade Chèvre Chaud – French Goat Cheese Salad
- French Goat Cheese and Roasted Mushroom Crostini
Frequently Asked Questions
Why is a slow cooker used to make a bean dip?
The article explains the author turns to her slow cooker on very hot days specifically because it “does not generate a lot of heat” in the kitchen. The beans, garlic, rosemary, red pepper flakes, and 2 cups vegetable stock cook on high for 3 hours until the beans are soft and the moisture is mostly absorbed, producing a naturally creamy texture once blended.
Are the beans soaked or canned for this recipe?
The ingredient list calls for 3/4 cup dried white beans (the author used northern and cannellini beans). Because they cook from dry in the slow cooker for 3 hours with 2 cups of vegetable stock, no pre-soaking is mentioned — the long cook time handles hydration.
How long will the dip keep in the refrigerator?
Both the article and the notes confirm it keeps fairly well in the refrigerator, making it a good make-ahead option. The article specifically calls it a dip that “keeps fairly well in the refrigerator” without giving a day limit, but the notes describe it as “a great make-ahead option” to serve with whole grain crostini and cherry tomatoes.
