If you don’t follow Daniel Mancini on Facebook or Instagram, I
strongly encourage you to do so. He is very generous with his recipes, and
posts often. In this intense heat, I am looking for things that are cool and
refreshing; his cannellini beans spread fit the bill. This was so good that I
really didn’t need dippers as a spoon would suffice. I altered his recipe a
bit, adding freshly squeezed lemon juice, because I had some left over from a
pasta dish that I’d made and I didn’t want to waste it. I don’t consider
myself a particular lover of beans, but having tried this, I’m ready to buy
cannellini beans by the case. Feel free to change up the fresh herbs to suit
those that you have on hand and/or like. I have now made this a couple of
times, varying each slightly, sometimes using basil and chives. You can’t mess
this up. What a wonderful, healthy snack!
Cannellini Bean Spread
Slightly adapted from Daniel Mancini
1 15.5-oz. can cannellini beans, drained and rinsed
1 t. fresh lemon juice
2 fresh sage leaves, optional
½ t. fresh thyme, optional
½ t. kosher salt
¼ t. freshly ground black pepper
1 T. freshly grated Parmesan
1 garlic clove, chopped
Place everything into a food processor or blender process till smooth. Taste for salt and adjust.
Daniel says that he makes this very often, and uses it as a dip for fresh cut vegetables, or spreads it onto slices of toasted Italian bread. It’s so delicious and, as I was saying, it’s healthy alternative to many commercial dips.
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