Spicy Bean Spread

• 2-1/2 c. dry northern white beans
• 1/2 c. butter
• 1 white onion, chopped
• 2 tsp. dried rosemary
• 1 tsp. kosher salt
• 2 tsp. garlic pepper
• 1/2 tsp. crushed red pepper
• 3 tbsp. olive oil
• 15 oz. can cannellini beans
• 1/4 c. heavy cream
• Rustic Rosemary Bread

Place dry beans in a bowl and completely cover in water; soak for 4 hours. Drain beans and put into a saucepan; cover with water and bring to a boil. Reduce to a simmer and cook beans for 40 minutes or until completely tender. Drain and rinse. In separate saucepan melt butter and add chopped onion, rosemary, salt, garlic pepper and crushed red pepper. Cook until onion is translucent. Add cooked beans, olive oil and cream to onion mixture and mash. Drain cannellini beans and add to mashed mixture, continue to mash. Season with salt and pepper to taste. Makes 4 cups. Slice Rustic Rosemary Bread, or favorite Italian hard crusted bread, in small slices and serve with warm Spicy Bean Spread. Helpful Hint: Add more olive oil when reheating.