Baked White Bean and Rosemary Spread
Seasonings and canned white beans are processed until smooth, placed in an oven-proof serving dish and baked until hot.
1 cup chopped onion
1 tablespoon minced garlic
1 to 1 1/2 teaspoons dried rosemary leaves
1 tablespoon olive oil
2 (15-ounce each) cans Great Northern or Pinto beans or 3 cups cooked dry-packaged Great Northern or Pinto beans, rinsed, drained
4 teaspoons white wine vinegar
1/4 teaspoon crushed red pepper
Paprika, as garnish
Rosemary sprigs, as garnish
Assorted breads and crackers
- Sauté onion, garlic, and rosemary in oil in small skillet until tender, 3 to 4 minutes.
- Process onion mixture, beans, vinegar, and red pepper in food processor until smooth; season to taste with salt. Spoon mixture into 1-quart baking dish and sprinkle with paprika.
- Bake, uncovered, at 350°F (175°C) until hot through, about 25 minutes.
- Garnish with rosemary; serve with assorted bread and crackers.
Makes 24 servings (about 2 tablespoons each).
Nutritional Information Per Serving (1/24 of recipe): Calories 32; Fat 1g; % Calories from Fat 20; Calcium 14mg; Carbohydrate 6g; Folate 32mcg; Sodium 114mg; Protein 2g; Dietary Fiber 2g; Cholesterol 0mg
Recipe provided courtesy of The Bean Education & Awareness Network.