|
BAKED WHITE BEAN AND ROSEMARY
SPREAD
1
cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried rosemary
1 tablespoon olive oil
2 cans (15 ounces each) Great Northern or
pinto beans, rinsed and drained
4 teaspoons white wine vinegar
1/4 teaspoon crushed red pepper
Salt
Paprika
Rosemary sprigs, for garnish
Assorted breads and crackers
Preheat
oven to 350°F. In small skillet, sauté
onion, garlic and rosemary 3 to 4 minutes,
until tender.
|
 |
In
food processor, combine onion mixture, olive oil,
beans, vinegar and red pepper until smooth; season
with salt. Spoon mixture into 1-quart baking dish
and sprinkle with paprika.
Bake
about 25 minutes, until heated through. Garnish
with rosemary; serve with assorted bread and crackers.
Makes
about 3 cups.
[Holiday
Cooking & Entertaining, Woman's
Day Specials]
|
