Category Archives: Veggie Perfection

Delicious, Delicious Bean Snack

I’m making an effort to cook with more beans, because it seems like a responsible, healthy, and delicious thing to do. This is made a lot easier by the wide assortment of mind-blowingly delicious heirloom beans Rancho Gordo offers. Since Pookie first introduced me to Rancho Gordo a few years ago, I’ve become something of a bean variety-aholic; I just can’t stop trying all the different types. One of my very favorites so far is their runner cannellini, which is an enormous, creamy, gorgeous, outrageously delicious white bean. I’m not a very adventurous bean cook, so I’d been buying runner cannellinis for the sole purpose of making this simple summer salad with them.

June 9 2008

Aw! This picture is from so long ago! It’s so cute!

Perhaps because she was tired of only eating beans in my standard chili recipe and the aforementioned salad, Pookie got me the Rancho Gordo cookbook last Christmas, and this past week I dug the book out and decided that dammit, summer shouldn’t be the only season in which we eat runner cannellinis. I was going to make “Cannellini Bean Confetti Spread with Roasted Garlic”, and there was nothing anyone could do to stop me!

Cannellini Beam Confetti Spread with Roasted Garlic, from Heirloom Beans

2 cups drained, cooked cannellini beans
1/4 cup extra-virgin olive oil
5 roasted garlic cloves
5 ounces fresh goat cheese
1/3 cup freshly grated parmesan cheese
1/4 cup snipped fresh chives
1/3 cup kalamata olives, pitted and finely chopped
salt and freshly ground pepper
assorted crackers and crostini for serving

In a large mortar with a pestle, or in a large bowl with a potato masher, mash together the beans, 1/4 cup olive oil, and roasted garlic until a thick, chunky paste forms. Work in the goat cheese until it is incorporated. Stir in the Parmesan, chives, and olives. Stir in a bit more olive oil, a little at a time, until the spread is thick but still moist. Season generously with salt and pepper. You will have about 3 cups. Serve at room temperature with assorted crackers and crostini for dipping.

January 29 2011

Oh my goodness. That? Was so good. We served it on slices of the world’s easiest-to-bake bread, and felt totally responsible and bean eat-y. This is a foodstuff that could easily become a habit.

[Posted by Schnookie]


Filed under Carbo Loading, Veggie Perfection