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Baked White Bean and Rosemary Spread

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

1. Sauté onion, garlic, and rosemary in oil in small skillet until tender, 3 to 4 minutes.
2. 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.
3. Bake, uncovered, at 350° F. until hot through, about 25 minutes. Garnish with rosemary; serve with assorted bread and crackers.

Makes 24 servings (about 2 tablespoons each).

Nutrient Information Per serving: Per serving: 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.

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