Cannellini beans are an Italian white bean and are often referred to as “white kidney beans.” They retain their shape very well when cooked, and are firm with a wonderfully smooth texture and a slightly nutty flavor. Cannellini can be found in cans already processed or you may prepare them yourself. (Click for my instructions for preparing beans.) They double in size—1 cup of dry beans will result in approximately 2-1/2 cups of cooked beans.
The delicate flavor of the beans combined with the refreshing flavor of the dill makes this an especially tasty spread. It goes well with crackers and bread. For the best flavor make a day in advance and store in an airtight container in the refrigerator. Allow the spread to sit at room temperature 20 minutes before serving. This spread was a huge hit, and there's been lots of pestering for the recipe by everyone who enjoyed it. Finally, you may now spread this on your cracker and eat it!
Dilled Cannellini Bean Spread
2 cans cannellini beans, rinsed & drained
½ of a red pepper, chopped
3 Tbsp. chopped dill
1 Tbsp. chopped Italian parsley
1 Tbsp. Dijon mustard
1 clove garlic crushed & chopped
White pepper (freshly ground)
Fit a food processor with it’s chopping blade. In the work bowl place the cannellini beans through garlic. Using the pulse option, process just until ingredients are combined. With the machine running pour only enough olive oil through the feed tube to make the mixture smooth, but still thick and spreadable. Remove lid and add salt and pepper to taste, and more dill, if desired. Mix to combine. Allow to sit at room temperature for an hour before serving. Can be made the day ahead and stored in an airtight container in the refrigerator. Serve with crackers.