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White Bean And Rosemary


  • 2 (16-ounce) cans great northern beans, rinsed and drained
  • 1 teaspoon roasted garlic*
  • 2 tablespoons olive oil Juice
  • Zest of 1 lemon
  • 2 teaspoons chopped fresh rosemary leaves (or 1 teaspoon dried)
  • 1/2 cup fresh chopped parsley
  • 1/2 teaspoon cayenne
  • Salt and freshly ground black pepper to taste


  • Combine all the ingredients in a food processor fitted with a steel blade. Process until smooth and taste for seasoning. Place in a covered container in the refrigerator at least 2 hours. This spread is even better if you let it set 24 hours to let the flavors marry.
  • *Garlic takes on a whole new flavor (sweet and nut-like) when roasted. It has a multitude of uses, from spreading it on toasted bread or adding it to a sauce. To roast the garlic, cut off the top and rub with olive oil. Wrap it in aluminum foil and roast in a 350-degree oven for 45 minutes. The cloves will pop out and can be used right away; or you can put it in a sealed container in your refrigerator for up to 5 days.
  • Spread Makes 3 cups

Recipe Details