White Bean Spread With Garlic & Rosemary Recipe - Allrecipes.com
White Bean Spread With Garlic & Rosemary Recipe

White Bean Spread With Garlic & Rosemary

Recipe by  

"This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining."

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
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Directions

  1. Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2005

This spread is deliciously flavorful and inexpensive to make. It's especially good for those without a food processor. Try it on some crusty bread with a slice of havarti or swiss for lunch. (hint: white beans are called "Great Northern Beans" in the south... it took about 15 minutes in the bean aisle to figure that out!).

 
Most Helpful Critical Review
Jun 22, 2011

Definitely needs more oomph - I'd double spices, add some heat, like crushed red pepper. I like the concept, so I'm going to experiment with it.

 
Oct 25, 2005

I liked this spread and used it on various wraps. I did need to add some salt and extra garlic because I found it a little bland as written.

 
Dec 31, 2005

Really good. I added fresh chopped parsley which gave it a really fresh and clean flavor.

 
Jan 17, 2006

Very good and easy to make. I made this for a party and it was tough not to eat too much of it. Served with melba toast.

 
Jul 05, 2008

This is a good recipe, but next time I'll change some things. It did not come out thick like a spread, so I will reduce the liquid. Also, I will blend the beans in the food processor rather than do all that mashing. I thought that was a lot of needless work. Also, the garlic needs to be minced before putting it in the pan. It does not soften quickly enough to mash. The recipe needed a little salt, and I added a little extra garlic powder. Then it tasted good. This is a nice recipe to have on hand. Thanks.

 
Sep 12, 2006

I sauteed onion with the garlic, then added kosher salt and white wine. Then I blended it instead of using a potato masher. It turned out awesome!!!

 
Aug 07, 2008

This recipe is really good and super easy. Things I did... I sauteed the garlic in about 2 tablespoons of olive oil. I added the drained beans and sauteed them a little bit. I added a 1/4 cup of white wine. Warm through and then added to the food processor and pulsed. I also added about 2 tablespoons of Parmesan cheese in the processor. Used this on crusty Italian bread. I topped some with hot peppers to add a little heat and those were the best ones!!! Very easy recipe to make and different from the usual appetizers you put out. Thanks

 

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Nutrition

  • Calories
  • 48 kcal
  • 2%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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