White Bean Spread With Garlic & Rosemary

White Bean Spread With Garlic & Rosemary

62
USA WEEKEND columnist Pam Anderson 0

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

Ingredients {{adjustedServings}} servings 48 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. 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.
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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 62

  1. 74 Ratings

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Feeding Frenzy
5/28/2005

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: white beans are called "Great Northern Beans" in the south... it took about 15 minutes in the bean aisle to figure that out!).

MELONDECA
10/25/2005

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.

AJ S
12/31/2005

Really good. I added fresh chopped parsley which gave it a really fresh and clean flavor.