Copyright 2009 Emily Zants

Serves 8

Drain, rinse and dry:

4 cans Cannellini Beans

In a food processor, mix together:

1/2 cup packed Parsley
1 Tbsp. fresh Rosemary
1 Tbsp. fresh Thyme
1 Tbsp. fresh Mint
1 Tbsp. Capers
1 can Anchovy fillets, drained
1/2 tsp. Smoked Chipotle Chile Pepper, ground, or other Chile Pepper
3 Shallots (Scallions or Sweet Onion also acceptable)
Zest and Juice of 1 Lemon

With the processor running, add:

1 cup Olive Oil

Heat the beans in a large ceramic bowl in the microwave and pour the salsa verde over the warm beans. Serve immediately or let cool to room temperature.