by lastnightsdinner
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lastnightsdinner's Notes:
Expand1 15 oz. can cannellini beans Ask a question about this ingredient
1/3 cup oil-packed sundried tomatoes Ask a question about this ingredient
1-2 cloves garlic, peeled Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
1-2 tablespoon fresh thyme leaves or chopped flat-leaf parsley Ask a question about this ingredient
1-4 to 1/2 cup extra virgin olive oil Ask a question about this ingredient
Drain the beans and rinse them well under cold tap water.
Ask a question about this stepRoughly chop the sundried tomatoes, and place them in the bowl of a food processor with the garlic and a good pinch of salt. Pulse to form a chunky paste, then add the beans and the thyme or parsley.
Ask a question about this stepWith the motor running, add the olive oil a little at a time and process until smooth and creamy. Serve with crackers or crudite, or spread on slices of toasted baguette.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
