I spent a month in Italy last summer. Of all the amazing meals I had there, I was most impressed by dinner at a Tuscan farm house, where the hostess served us amazing white beans cooked simply in olive oil. This easy bean dip is creamy, hearty, and healthy. Buon appetito!
- 1 lb dried navy beans, soaked and rinsed
- 3 tbsp extra virgin olive oil
- 1 sprig fresh rosemary
- 2 garlic cloves, minced
- Dried red pepper to taste
- 1 28 oz can whole tomatoes, with liquid
- Salt, pepper to taste
- In a 2 quart or larger slow cooker, add prepared beans, olive oil, rosemary, garlic and red pepper flakes. Cover and cook on low 4 hours, or until beans are mushy. (slow cookers vary. If you check the beans and they are still hard after two hours, turn up the power.) Add water if needed to prevent beans from burning, a quarter cup at a time.
- Add tomatoes with their liquid and stir. Cover and cook on high for 2 more hours or until desired consistency is achieved. Dip should be creamy. Season with salt and pepper to taste.