Rosemary Garlic and Olive Oil Infused White Bean Puree
- 1/4 cup of Extra Virgin Olive Oil
- 6 large cloves of garlic peeled
- 2 springs of fresh rosemary
- 2 15.5 ounce cans of Cannellini beans
In a large frying pan over medium heat, add olive oil, garlic and rosemary and sauté just until the aroma releases. Then add the beans and bring to a boil. Reduce to a simmer and cook for about 10 minutes.
Remove the rosemary and transfer the rest of the ingredients into your blender or food processor and whip it up until smooth.
Add salt and pepper to taste.
Serve with crusty Italian bread, toasted pita or whole wheat crackers.
