White Bean Spread With Garlic & Rosemary57 Reviews
“This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 1 cup
- 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.
Amount Per Serving (16 total)
- 48 cal
- 1.8 g
- 6.2 g
Based on a 2,000 calorie diet
Reviews (57)Rate This Recipe
"This spread is deliciously flavorful and inexpensive to make. It's especially good for those without a food processor. Try it on some crusty bread with a slice of havarti or swiss for lunch. (hint: wh..." See moreite beans are called "Great Northern Beans" in the south... it took about 15 minutes in the bean aisle to figure that out!)."
"I liked this spread and used it on various wraps. I did need to add some salt and extra garlic because I found it a little bland as written...." See more"
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