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White-Bean and Sun-Dried-Tomato Spread
- 4 15-ounce cans cannellini or great northern beans, drained and rinsed
- 20 sun-dried tomatoes in olive oil, drained and chopped
- 1/2 cup extra virgin olive oil, plus more if necessary
- 1?4 cup fresh parsley chopped
- 2 teaspoons dried coriander seeds
- 2 teaspoons dried fennel seeds
- 1/4 teaspoon ground black pepper
- kosher salt, to taste
Combine beans, sun-dried tomatoes, olive oil, parsley, coriander, fennel and pepper together in a large bowl. Mash until the mixture just holds together, adding more olive oil a tablespoon at a time if necessary. Season to taste with salt. Spread onto toasted peasant bread.
By the way, this works quite well as part of a meal of antipasto.
