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Categories:
olive oil garlic cannellini beans water Ricotta cheese Parmesan cheese rosemary freshly ground black pepper olives lemon rind fresh rosemary freshly ground black pepper
Viewed: 30 - Published at: 4 years agoIngredients
- 1/4 cup olive oil
- 6 garlic cloves, thinly sliced
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained
- 1/3 cup water
- 1 cup fat-free ricotta cheese
- 3 ounces grated fresh Parmesan cheese (about 3/4 cup)
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pitted kalamata olives, coarsely chopped
- 1/2 teaspoon grated lemon rind
- Chopped fresh rosemary (optional)
- Freshly ground black pepper (optional)
Method
- Heat a small saucepan over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes. Place beans and 1/3 cup water in a food processor. Add garlic mixture, ricotta cheese, and next 3 ingredients (through 1/4 teaspoon black pepper); process until smooth.
- Place bean mixture in a 3-quart electric slow cooker. Cover and cook on LOW for 2 hours.
- Stir in olives and lemon rind. Garnish with rosemary and pepper, if desired.
