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White Bean Spread

Ease of Preparation: Moderate

Preparation Time: 10-15 min
soak beans overnight

Cook Time: 45 min

Servings: 12

Recipe By: Andrew Weil and Rosie Daley

From:  The Healthy Kitchen
Used with permission of Knopf

Other Appetizers & Snacks
Other Dressings & Dips
Other Beans

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White Bean Spread

When thinking of great taste accompaniments to bread, challenge the butter and olive oil and balsamic vinegar routine with this herby spread.

Ingredients
2 cups Great Northern or  cannellini beans
1 teaspoon baking soda
1  bay leaf
1 teaspoon pesto or  dried basil
2 teaspoons fresh lime juice
1  clove garlic, coarsely chopped
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
12  whole grain baguettes
Directions
Soak beans overnight in 6 cups water (to cover) and baking soda.

Do not drain the water the beans have been soaking in overnight. Bring to a boil and cook for 45 minutes. The beans should be easily pierced with a fork.

Preheat the boiler.

Drain and transfer the cooked beans to a food processor or blender. Add the basil or pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth. Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.

Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve.
Nutrition Facts
As prepared, each serving contains 156 calories, 4g total fat, 1mg cholesterol, 0mg sodium, 22g total carbohydrate and 8g protein.

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