Further to cannellini beans, the 1lb batch is now cooked. I will allow it to cool, then divide it into two portions, one to freeze for when I want to do some Tuscan style beans with sage, garlic and white wine Tuscan Beans with Sage (take your pick) and the other to make up into my lunches for next week.

Another bean based dip (I find them all pretty useful) to serve with bread and crudites, this time flavoured with rosemary, lemon and garlic. It's not "devine" but it is really quite good - one your vegan and non-vegan guests would probably enjoy Musket: Cannellini and Rosemary Dip For my own use, I tend to reduce the volume of oil. I'd also suggest bruschetta or grissini to serve rather than pitta chips, just because.