White Bean Spread Rippee Recipes

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WHITE BEAN SPREAD WITH GARLIC & ROSEMARY



White Bean Spread With Garlic & Rosemary image

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

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Yield 16

Number Of Ingredients 4

2 tablespoons olive oil, plus extra for drizzling
2 garlic cloves, peeled
2 teaspoons minced fresh rosemary
1 (16 ounce) can white beans, undrained

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.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g

QUICK WHITE BEAN SPREAD (VEGAN PâTé)



Quick White Bean Spread (vegan pâté) image

Quick White Bean Spread (vegan pâté). A super fast recipe that works as an appetizer, snack or party dip. Surprise your guests with this awesome spread!

Provided by HurryTheFoodUp

Categories     Appetizers     Sides

Time 10m

Number Of Ingredients 12

1 medium onion
1 clove garlic
2 tbsp olive oil
1 can white beans ((1 can = 15.5 oz))
¼ cup sun dried tomatoes in oil
½ lemon ((juiced))
2 tbsp parsley, fresh ((or frozen, chopped, use less if dried))
2 tbsp chives, fresh ((or frozen, chopped))
1 tbsp water
Salt and pepper to taste
2 tbsp tomato puree
Worcestershire sauce (vegetarian) ((A few drops also combine nicely with this. Make sure you grab an anchovy-free, vegan one))

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.

Nutrition Facts : ServingSize 325 g, Calories 327 kcal, Carbohydrate 42 g, Protein 13 g, Fat 16 g, SaturatedFat 2.3 g, Sodium 476 mg, Fiber 12 g, Sugar 2.9 g

WHITE BEAN SPREAD WITH CRUDITE



White Bean Spread With Crudite image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 6

2 (15-ounce) cans cannellini beans or another white bean, drained and rinsed
5 cloves garlic, peeled and smashed
1 tablespoon finely chopped fresh rosemary
1 cup olive oil
Salt and pepper to taste
Assorted cut up veggies for dipping, try baby carrots, celery, radishes, bell peppers, red onion, scallions and cucumbers

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 RIPPEE



White Bean Spread Rippee image

Categories     Bean     Garlic     Quick & Easy     Fall     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

two 1-pound cans navy or other white beans
4 to 6 garlic cloves
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1/4 teaspoon salt, or to taste
a pinch cayenne
Garnish: minced fresh parsley leaves and/or paprika
Accompaniment: crackers or thin slices of baguette

Steps:

  • Rinse and drain beans. To a food processor with motor running add desired amount of garlic and blend until minced. Add beans and remaining ingredients and blend until smooth. Transfer spread to a serving bowl. Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.
  • Just before serving, garnish spread with parsley and/or paprika. Serve spread with crackers or baguette slices.

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