White Bean Crostini
  • 1 lb dried white beans, such as Marcella or Cannelini
  • 1 onion, cut in half and peeled
  • 2 bay leaves
  • Olive oil
  • Juice and zest of one lemon
  • 2 garlic cloves, smashed
  • 1 handful of chopped fresh parsley
  • Salt and pepper to taste
  1. Cook the beans in an electric pressure cooker with the onion halves and bay leaves, see instructions here. In this case it is okay to let the beans get very soft.
  2. When the beans are finished, remove the onion halves and bay leaves and drain the beans. Add the beans, along with the garlic cloves, lemon juice, and lemon zest to a food processor. Puree until very smooth, drizzling in olive oil as needed to make a smooth paste.
  3. When the beans reach the desired consistency, add the parsley and pulse a few times to combine. Season to taste with salt and pepper and serve with crackers, pita chips, or homemade crostini. Try these for a gluten-free option.
Recipe by The Taste SF at https://www.thetastesf.com/white-bean-crostini/