Tuscan White Beans & Olive Oil With Garlic Crostini

Recommended Hamilton Beach® Products:  Food Processors

Tuscan White Beans & Olive Oil

• 4 14 oz. cans Cannellini beans, rinsed, drained
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon dried rosemary, crumbled OR 2 sprigs fresh rosemary
• 1 teaspoon crushed red pepper
• 1 cup water
• Sprigs of fresh rosemary or parsley for garnish

Garlic Crostini

• 1-2 thin French baguette loaves, sliced
• 2 garlic cloves, peeled, sliced in half
• 2 tablespoons extra virgin olive oil

1. Add all ingredients to slow cooker and stir to combine.
2. Cook on HIGH for 3 hours, LOW for 5 hours.

1. Heat oven to 400° F.
2. Rub top of each baguette slice with garlic cloves and place on baking sheet.
3. Drizzle with olive oil and bake for 5-8 minutes until golden brown. Cool.

Can be made ahead.