By the Chef Marshall O’Brien Group Serves 8 Ingredients

  • 1 15-ounce can cannellini beans, rinsed and drained
  • 12 ounces low-sodium vegetable stock, divided
  • 1 1/2 cup extra-sharp cheddar cheese, grated or shredded
  • 2 teaspoons tabasco sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • Directions
  1. Place beans and 6 ounces of stock in a blender and blend until smooth.
  2. Combine blended beans and remaining stock in a saucepan and heat to a simmer.
  3. Add cheese, a small amount at a time, stirring until fully incorporated; repeat until all cheese is blended.
  4. Add hot sauce, dry mustard and Worcestershire sauce and mix well.
  5. Bring to a simmer, transfer to a fondue pot or slow cooker, and serve with chunks of rustic whole wheat bread and a variety of raw vegetables.