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I’ve never been a big fan of cannelloni beans, but chefs here love them (in salads, on pizzas…).  I’ve had a can sitting in my pantry staring at me for months, so I decided to give this recipe a try.  Delish.  The beans are so mild that the parsley and garlic really come through, balanced by the lemon juice.  And it’s super easy.

white bean dip

  • 1 can cannelloni beans
  • 1/4 cup parsley
  • 2 tbsp lemon juice and a bit of zest
  • 2 cloves garlic
  • 1/3 cup olive oil

Combine all ingredients in food processor and pulse.  Salt and pepper to taste.  Serve with french bread and/or crackers, and assorted cheeses.