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.
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
1 whole grain baguette
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.
As prepared, each serving contains 156 calories, 4g total fat, 1mg cholesterol, 0mg sodium, 22g total carbohydrate and 8g protein.
