White Beany Goodness


I came across this recipe one day, and bookmarked it for a rainy day.  Of course, who the hell ever has a can of Cannelini beans hanging around?

Then again, who ever has white navy beans around (I though I’d used them in a chili one day, and never got around to it.)


  • Can of White Navy Beans, drained and rinsed
  • 6 cloves of garlic, roasted for a few minutes. (If you aren’t in a rush, let the garlic cool down for at least 10 minutes so that you don’t burn your fingers like I did)
  • 1/3+ cup of extra virgin olive oil
  • 1/4 of fresh parsley (actually fresh.  I can’t imagine it working the same with the crunchy dried version of parsley, but if you try it, let me know!)
  • Salt and his good friend Pepper


  1. Put everything except the olive oil, salt and pepper in a food processor or blender.  Activate.
  2. Slowly add the olive oil until it’s a nice smooth but not liquidy texture.
  3. Salt and Pepper to taste (an important step.  Do not omit this from this recipe you crazy flavour nazis)
  4. Eat right away, or refrigerate for 12-24 hours.  The fridge time allows the flavours to combine and get yummier.


Equally important to this dish is the bread you eat with it.  Also taken from the recipe, I didn’t really modify anything.


  • Greek Flat Bread, cut into pieces
  • Olive oil
  • dried oregano
  • Salt and Pepper


  1. Toss the bread with some olive oil
  2. Sprinkle oregano, salt and pepper on both sides of all bread pieces.
  3. Bake in a toaster oven or oven oven for about 5 minutes at 400F
  4. Dip into your dip.
  5. Consume