White Bean Spread Recipe 435

QUICK WHITE BEAN SPREAD (VEGAN PâTé)

Steps:

• Roughly chop the onion and garlic.
• Fry them in oil for a couple of minutes until lightly browned. When ready, throw both into a large mixing bowl.
• Drain and rinse the beans and place them in the bowl.
• Juice the lemon.
• Finally, add the lemon juice and rest of the ingredients and using a hand blender, give it all a good blend. Alternatively throw it all in a food processor instead. That's it! Serve as you like, hot wholemeal bread goes great.

WHITE BEAN SPREAD WITH GARLIC & ROSEMARY

Steps:

• 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.

TUSCAN WHITE BEAN SPREAD

Steps:

• Combine beans, yogurt, Italian seasoning, and garlic in a blender and puree until smooth.
• Add remaining ingredients and pulse until combined. Adjust seasoning with salt and pepper. Refrigerate 1 to 2 hours to allow flavors to meld.
• Remove from refrigerator 30 minutes before serving. Serve at room temperature with toasted baguette or water crackers.

WHITE BEAN SPREAD WITH CRUDITE

Steps:

• In a saucepan, combine the olive oil, garlic and rosemary. Steep the flavors over medium heat until the garlic begins to darken. About 8 minutes. Remove from heat and let cool for 5 minutes.
• In the bowl of a food processor, combine the beans, unstrained infused olive oil, salt and pepper and process until smooth. Taste for seasoning and adjust. Transfer to a serving bowl and serve with crudite.

WHITE BEAN SPREAD RECIPE - (4.3/5)

Steps:

• Spread: In a 1 1/2-quart crockpot, combine great Northern beans, broth, 1 tablespoon olive oil, garlic, marjoram, rosemary, and pepper. Cover and cook on low for 3 to 4 hours. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. Drizzle with additional olive oil and sprinkle with additional fresh marjoram and rosemary, if desired. Serve warm or at room temperature with Home-Baked Pita Chips, if desired. HOME BAKED PITA CHIPS: Split the pita bread rounds horizontally. Cut each circle into 6 wedges. Place a single layer on large baking sheet. Combine olive oil, oregano and kosher salt; brush pita wedges with oil mixture. Bake at 350°F 12 to 15 minutes or until crisp and lightly brown. Remove from baking sheet and cool on a wire rack. Makes 24 chips.