3 Doors Down Cafe’s White Bean and Fresh Herb Spread

This recipe is one of those food discoveries that, when revealed, makes you want to weep with joy. A few blocks from our house is a great little neighborhood restaurant where every meal is started with a dish of this superb white bean spread, accompanied by a plate of crusty bread.

While the food at this restaurant is top notch, there cannot be enough fawning words dedicated to the creamy, flavorful white bean starter. So savory and rich, so wonderfully fresh and delicious, it is practically the definition of comfort found in a food.

Last Year: Cider Pressing and Two Kinds of Cupcakes

3 Doors Down Cafe’s White Bean and Fresh Herb Spread Recipe

I made this with freshly cooked beans, as called for in the recipe, but I see no reason why one couldn’t use canned cannellini beans if pressed for time.

2 cups dry cannellini beans

4 tablespoons unsalted butter

1 medium onion, finely diced

2 tablespoons fresh garlic, finely chopped

1 tablespoon fresh rosemary, finely chopped

2 tablespoons Italian parsley, finely chopped

2 pinches red chile flakes

2 tablespoons extra virgin olive oil

Cover beans with water by two inches. Soak for at least 4 hours, or overnight. Drain beans. Put beans into saucepan, cover with water and bring to a boil. Reduce to a simmer and cook beans until tender, about 1 ½ to 2 hours. Drain.

In separate saucepan melt butter over medium low heat and add all remaining ingredients, except for the olive oil. Cook, stirring occasionally, until onion is translucent about 7 to 10 minutes. Add cooked beans. Mash or puree with a food processor or stick blender until chunky-smooth. Add salt and pepper to taste. Remove to a dish or bowl, drizzle with olive oil, and serve with crusty bread.

Makes 4 cups.

Tags: 3 Doors Down Cafe, food, recipe, spread, white beans