1 (10 oz. can) cannellini beans (rinsed and drained)

1/2 cup sweet onion (chopped)

1 cup vegetable stock

1 tbsp. fresh parsley (chopped)

1 tsp. fresh mint (chopped)

1 tsp. sea salt

1 tsp. black pepper

1 tbsp.olive oil

2 bulbs of endive (rinse, dry and separate leaves)

1 cup of cherry tomatoes (sliced)


  1. In a large skillet put olive oil and onions. Cook until tender and then add cannellini beans.
  2. Sprinkle with sea salt and black pepper. Stir.
  3.  After about 2 minutes, add vegetable stock.
  4. When vegetable stock is almost absorbed, take off of heat.
  5. In a food processor, put beans with parsley and mint. Puree until a thick consistency.
  6. Remove and let cool in refrigerator for one hour.
  7. Fill the ends of endive leaves with cannellini dip and put a tomato slice on top. (see photo)