1 ½ cup dry white beans, such as baby Limas
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
¾ to 1 teaspoon salt
2 cloves garlic, minced
Freshly ground pepper, to taste
½ teaspoon dried (1 ½ teaspoons fresh) basil, crumbled (or minced)
¼ cup minced Italian parsley
2 tablespoons fresh (2 teaspoons dried) dill
1 seeded baguette, cut into 1/3-inch slices
In a large bowl, cover the beans with water and soak for 12-24 hours. Drain and rinse at least once, covering the beans with fresh water.
After soaking, place the beans in a medium-sized saucepan and cover with water. Bring to a boil, reduce heat, and cook, partially covered until tender but not mushy (45 minutes to 1 hour). Drain the beans well and transfer to a medium-sized bowl.
Add the remaining ingredients, mix gently. Put beans in a food processor and process until mostly smooth, adding more olive oil if the spread is a too thick and stiff. Then, season with additional salt and pepper to taste. Cover tightly and chill.
Preheat the broiler. Arrange the baguette slices on a baking sheet and broil until lightly toasted on one side.
To serve, spread some of the white bean mixture onto each baguette slice, top with a little chopped fresh parsley, arrange on a platter, and serve. Or, you can serve the white bean spread in a bowl surrounded with crostini and let guests help themselves.
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
¾ to 1 teaspoon salt
2 cloves garlic, minced
Freshly ground pepper, to taste
½ teaspoon dried (1 ½ teaspoons fresh) basil, crumbled (or minced)
¼ cup minced Italian parsley
2 tablespoons fresh (2 teaspoons dried) dill
1 seeded baguette, cut into 1/3-inch slices
In a large bowl, cover the beans with water and soak for 12-24 hours. Drain and rinse at least once, covering the beans with fresh water.
After soaking, place the beans in a medium-sized saucepan and cover with water. Bring to a boil, reduce heat, and cook, partially covered until tender but not mushy (45 minutes to 1 hour). Drain the beans well and transfer to a medium-sized bowl.
Add the remaining ingredients, mix gently. Put beans in a food processor and process until mostly smooth, adding more olive oil if the spread is a too thick and stiff. Then, season with additional salt and pepper to taste. Cover tightly and chill.
Preheat the broiler. Arrange the baguette slices on a baking sheet and broil until lightly toasted on one side.
To serve, spread some of the white bean mixture onto each baguette slice, top with a little chopped fresh parsley, arrange on a platter, and serve. Or, you can serve the white bean spread in a bowl surrounded with crostini and let guests help themselves.
