Ingredients:
- 1 (1 pound) bag of Camellia Brand Cannellini, Great Northern, or Navy (Pea) Beans, cooked and drained
- 3/4 cup mayonnaise
- 1 cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
- Juice of two lemons
- 4 garlic cloves, finely minced
- 1 teaspoon anchovy paste
- 1 teaspoon sea or other coarse-grind salt
- 1 teaspoon freshly ground black pepper
- 1 bunch fresh parsley, chopped
- 1 baguette, sliced and toasted, for serving
Directions:
- Cook and drain the beans, and allow to cool.
- In a large bowl, add mayonnaise, Dijon mustard, lemon juice, anchovy paste, Parmesan cheese, and garlic, mixing well.
- Fold in beans, salt, pepper, and chopped parsley — reserving a small amount of parsley for garnish.
- Mix ingredients well, but gently, to avoid breaking beans.
- Refrigerate for at least one hour, but overnight will produce an even richer flavor.
- Serve with slices of a toasted baguette or other hearty bread, and garnish with more chopped parsley.