Ingredients
Scale
- ¾ cup white beans ( I used northern and cannelloni beans)
- 4 cloves garlic
- 1 tablespoon freshly chopped rosemary
- 1 teaspoon red pepper flakes
- 2 cups vegetable stock
- Salt to taste
- 1/2 cup extra virgin olive oil
- ½ lime or lemon
- 1 tablespoon chopped fresh parsley
- Toasted whole baguette slices
- Cherry tomatoes
Instructions
- Place the beans, garlic, rosemary, red pepper flakes and vegetable stock and salt in a slow cooker.
- Cook on high for 3 hours. The beans should be soft and the moisture mostly absorbed.
- Cool the mixture slightly.
- Place in a blender and add all but 1 tablespoon of the oil.
- Squeeze in the lemon juice and blend until smooth.
- Place in a serving bowl and sprinkle with parsley and drizzle the remaining 1 tablespoon of oil before serving with toasted whole grain baguette slices and cherry tomatoes.
- Prep Time: 15 mins
- Cook Time: 3 hours