Prep 30 mins
Cook 2 hrs
This is my favorite recipe for 2007. Use it as a side dish first and then blend it up and use it as a dip. It keeps well for a week in the fridge. This recipe is an adaption of a Fine Cooking offering.
- 3 sprig fresh rosemary (three inch long)
- 59.14 ml olive oil
- 5 garlic cloves, peeled and smashed
- 822.13 g can white beans, drained, well rinsed and air dried
- 1 medium white onion, grated
- 118.29 ml romano cheese, grated
- kosher salt
- fresh ground pepper
- 1 lemon, juice and zest of
- 14.79 ml fresh parsley, chopped
- In a small pan, combine the rosemary sprigs, olive oil and garlic.
- Heat to a sizzle and turn off. (about 4 minutes).
- Let sit for at least one hour.
- Discard the rosemary.
- Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
- Combine the marinade with the beans and chopped parsley in a medium bowl.
- Cover and let marinate in the refrigerator for at least an hour or overnight.
- Bring to room temp before serving.
I wanted to love this dish as it has all my favorite things. The flavor was great, but I used either Great Northern Beans or Navy beans - not sure which. They were too soft for the dish and it sort of turned too mushy for me. I think with either cannellini beans or garbanzo beans, it would be perfect. I'll try it again and give it a rating then. Thanks for the recipe daffazalea ranch!
We really enjoyed this dish as a side salad, Daff. My sisters absolutely adore recipes of this sort. Very easy to make, with a lot of good flavor. I did increase the garlic (personal preference). I'm thinking I'll make hummus with the leftovers. Thnx for posting. Adopted for Spring 2008 PAC. *Did have it the other night as hummus served with crackers. Yummy!