A Year-Round Guide to Franklin and Nantahala

Yield: 2 cups. 2 (14.5-ounce) cans navy or cannellini beans, drained 2 cloves fresh garlic, minced Juice from 1 lemon ½ teaspoon salt 2 teaspoons freshly chopped rosemary leaves (or

Madison County Championship Rodeo

Yield: 2 cups. 2 (14.5-ounce) cans navy or cannellini beans, drained 2 cloves fresh garlic, minced Juice from 1 lemon ½ teaspoon salt 2 teaspoons freshly chopped rosemary leaves (or

Rosemary and Goat Cheese Strata

Yield: 2 cups. 2 (14.5-ounce) cans navy or cannellini beans, drained 2 cloves fresh garlic, minced Juice from 1 lemon ½ teaspoon salt 2 teaspoons freshly chopped rosemary leaves (or

White Bean and Rosemary Dip

Yield: 2 cups.

2 (14.5-ounce) cans navy or cannellini beans, drained
2 cloves fresh garlic, minced
Juice from 1 lemon
½ teaspoon salt
2 teaspoons freshly chopped rosemary leaves (or 1 teaspoon dried)
¼ cup olive oil

In mixing bowl, blend all ingredients together. Mash beans with a fork, leaving some whole beans visible.

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This story was published on Jan 11, 2017

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.