16 ounces dry Great Northern white beans6 cups chicken stock 1/4 cup bacon, chopped fine 3/4 cups mild onions, minced 3 cloves fresh garlic, minced 1 Tablespoon fresh rosemary, chopped 2 bay leaves l cup freshly grated Parmesan cheese 2 Tablespoons olive oil Salt and pepper to taste
Soak white beans in water overnight. Drain beans and cook in chicken stock for 30 minutes. While beans are cooking, sauté bacon, onion and garlic until soft. Add bacon and onion mixture to beans. Add rosemary and bay leaves and simmer until beans are tender. Drain beans, reserving cooking liquid. Cool beans slightly, and puree in food processor with Parmesan cheese and olive oil. Season with salt and pepper. Thin with additional cooking liquid to reach desired consistency. Serve as a spread with slices of Saint Louis Bread Co. Asiago Bread.
Prepared by Sue Stees of Saint Louis Bread Co.
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