WHITE BEAN & ROSEMARY DIP WITH TRUFFLES
8oz (about 1 cup) dried cannellini beans (or 1 15oz can cannellini beans)
2 tablespoons garlic, thinly sliced (about 2 cloves)
2 bay leaves
2 teaspoons rosemary
2 tablespoons extra-virgin olive oil
1 cup dry white wine
Ground Black Pepper
Drizzle of Sabatino Organic White Truffle Infused Oil, to finish
If using canned beans skip to step 5. If using dried beans, rinse beans under cold running water until water runs clear. Add to a large bowl or container and fill with water until beans are covered by about 2 inches of water. Let beans soak overnight or 8 hours.
After soaking beans, drain, rinse under cold running water once more. Set aside.
In a medium saucepan, heat two tablespoons of olive oil over medium heat and sauté garlic until fragrant but not browned, about 1 minute.
Add beans, bay leaves, 1 teaspoon rosemary, white wine, and about 4 cups of water to pan and bring to a simmer.
If using dried beans, simmer for about 2 hours or until beans are fork tender.If using canned beans, add beans, bay leaves, 1 teaspoon rosemary, white wine, and about 1 cup of water to pan and bring to a simmer for about 15-20 minutes.
When beans are fork-tender, remove from heat, remove bay leaves, and allow to cool slightly. Taste and adjust seasoning.
Pour about ¾ of the mixture into a food processor and process until smooth. Spoon mixture into serving bowl and top with remaining beans. Drizzle Organic White Truffle Infused Oil over the top and garnish with 1 teaspoon of finely chopped rosemary. Serve and enjoy!