We love creating healthy recipes for easy entertaining, especially around the holidays. Our philosophy is that recipes with healthy, whole foods can be just as delicious (or more so) than their counterparts, so why not serve something healthy and avoid that bloated, heavy feeling afterwards?
This newest recipe is for Hurst Beans, the local Indianapolis bean packager and distributor who shot this video in our kitchen. It was so fun to see the production of the video, especially the “fake” family coming down to our kitchen in their PJ’s, or riding bikes into our driveway (our neighbors were pretty freaked out). It’s running on Food Network or CMT – let us know if you catch it in action!
This recipe is very simple to prepare, if you: 1. Have a food processor 2. Make the beans in advance in a dutch oven. It’s a breeze to just wizz everything up and set it out as a dip for a party. Or, we brought ours to work as a dip for carrots and celery throughout the week (just bring some gum to freshen that garlic breath).
This appetizer is great for guests of all kinds, and accommodates special diets like gluten-free, dairy-free, vegan, an vegetarian. Let the holiday entertaining season begin!
Also — check out our new gift shop for our recommendations on food processors and dutch ovens!
Note: As mentioned below, if you substitute canned beans in this recipe, you’ll have to make your own adjustments to the olive oil and salt quantities, since the salt content and texture of canned beans is quite different than freshly cooked beans. We recommend using freshly cooked beans if at all possible!
This post is sponsored by Hurst Beans. Product opinions are our own. Thank you for supporting the sponsors of A Couple Cooks!Print
Note: When using Hurst HamBeens, do not use the flavor packet; if desired, save for future use. Important: If using canned beans in this recipe, use the lower quantity of oil and salt; cooked beans will need larger quantities of oil and salt.
- 3 cups cooked or canned white beans, such as Hurst Great Northern Beans cooked using this method
- 2 small cloves garlic
- 2 tablespoons lightly packed fresh rosemary leaves (and tender stems)
- 1/4 to ½ cup olive oil
- 1/4 to ½ teaspoon kosher salt
- 2 teaspoons white wine vinegar
- To serve: carrots, celery, veggies, crackers, pita, bread, and so forth
- Cook the beans (in advance for easy prep) or if using canned beans, drain and rinse the beans.
- Peel the garlic cloves. Remove any tough stems from the rosemary leaves; measure out 2 tablespoons. In the bowl of a food processor, add garlic and rosemary and process until finely chopped.
- To the bowl of the processor, add beans, 1/4 cup olive oil, 1/4 teaspoon kosher salt, and 2 teaspoons white wine vinegar. Process until smooth. Taste, and continue to add olive oil and salt until the desired consistency and flavor are reached.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.