Awesome Cannelinni Spread

Found this recipe in a cooking mag and added some of my own twists to make it easier and tastier. It's kinda like hummus, but the cannelinni beans give it a deeper, smoother flavor than chick peas can. I like it muchly.

Stuff Y'all'll Need

1 Can of Cannelinni (White Kidney Beans)

1 lemon

2-3 garlic cloves

2-3 sprigs of rosemary

Pinch of dried red pepper flakes

olive oil

Food Processor

Stuff Y'all Do With that Stuff

Take a vegetable peeler and peel off 3-4 strips of the lemon peel. Slice it into little strips and throw it into a pan with a good slather of olive oil. Mince up the rosemary and the garlic, and throw them into the olive oil with the crushed red pepper. Drain and rinse the beans, and add those to the mix. Make sure there's enough olive oil to get everything good and coated.

Let that all sit and simmer for 5-10 minutes. When it feels ready, spoon the whole works into the food processor, squeeze the juice from 1/2 of the lemon in there and blend it. Add a little olive oil while it's spinning if it's too thick for you.

It's good on toast, bell peppers, spoons and tongues.