White Bean Spread With Garlic & Rosemary

57 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

Ingredients

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

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Metric US

Original recipe yields 1 cup

Directions

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

Amount Per Serving (16 total)

Calories
48 cal
2%

Fat
1.8 g
3%

Carbs
6.2 g
2%

Based on a 2,000 calorie diet

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Reviews (57)

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Feeding Frenzy

May. 28, 2005

"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!)."

MELONDECA

Oct. 25, 2005

"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"