1In a medium sauté pan, cook garlic, savory, and crushed red pepper flakes in 2 tablespoons extra virgin olive oil until the aromas are released, about 3 minutes.
2Add cannellini beans and cook over medium-low heat until the mixture thickens, 5 to 10 minutes.
3In a food processor or blender, puree the bean mixture and another 1 tablespoon extra virgin olive oil until the mixture is smooth. Season to taste with salt and black pepper. Serve warm with crostini, pita chips, or vegetable crudités.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
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White Bean and Ham Soup
A humble ham bone is the basis of this hearty, classic soup. Carrots, onions, celery, and thyme add nuance to the savory broth, and white beans add bulk and creamy texture (some beans are mashed to thicken the soup, while some are left whole). Diced ham stirred in at the end makes this a filling, flavorful meal. Read more.