Ingredients

• 3 15-ounce cans of cannellini beans, rinsed and drained

• 1 large garlic clove, minced

• 3 tablespoons finely chopped shallots or red onions

• 1 large rib celery, finely diced

• 1 small red pepper, minced

• 1/2 cup extra virgin olive oil

• 8 packets of True Lemon (or 2 teaspoons from True Lemon Shaker) dissolved in 1/4 cup water

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• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 3/4 teaspoon sugar

• 1/2 teaspoon Worcestershire sauce (make sure your brand is gluten-free, or substitute Tamari)

• 1/2 cup chopped fresh mint

• Fresh parsley, as garnish