Friday, January 20, 2012

Cannellini Bean Spread

I really should be at the grocery store shopping this evening. It is supposed to snow and the cupboard is bare but I just cannot bring my tired self to head to Wegman's which will undoubtedly be mobbed due to the impending weather. I actually think I will wait until the morning and brave the elements in order to
enjoy an empty store.

Deciding to bag the store did leave me with a bit of a dinner dilemma, though. When I say the cupboard is bare, I mean BARE. All I could find was a can of cannellini beans and some veggies that were just slightly beyond their prime. Time to make do.

This is something I have done different variations of in the past and it always turns out well. You can use whatever bean you have on hand and any vegetables that roast well. It is a great alternative to vegan mayo for sandwiches and is great eaten as a spread on bagels or crackers.

Cannellini Bean Spread

1 15 oz can cannellini beans drained and rinsed
10 baby carrots
5 cloves garlic, peeled and quartered
1/2 yellow pepper cut into large pieces
1/2 red pepper cut into large pieces
3 leeks cut into chunks (white part only)
1/2 small onion cut into chunks
Several thyme sprigs
2 tbsp olive oil+ extra for blending
1 tbsp nutritional yeast
Salt and pepper to taste

Preheat eat the oven to 400 degrees.

Place the vegetables on a baking sheet and drizzle with 2 tbsp olive oil.  Season with salt and pepper. Add the thyme sprigs and toss them to coat with the oil.

Roast the vegetables until tender- about 30 minutes. Discard the thyme stems while retaining the leaves.

In a food processor add the cannellini beans, nutritional yeast and roasted vegetables including the thyme leaves.  Blend until very smooth adding olive oil as necessary to smooth out the mixture. Season with salt and pepper if desired.

Serve as a spread with crackers or bread or use as a condiment for sandwiches. 


  1. This looks delicious, Lee. I'm sure that roasting the vegetables gives it such a nice flavor.

    1. Katie, I really like it. I kind of think of it as my version of the garden vegetable cream cheese spread so many people put on bagels only far better for you (not to mention far more compassionate)!