This is quick and vegetarian. From Nava Atlas' latest "In a Vegetarian Kitchen" newsletter. Had it this week. It is good rolled up in a tortilla with provolone and mixed greens, as I found out for lunch this week. (Provolone ruins the "vegan-ness" of it. So?) It is good as a dip for Vinta cracers, as I found out when L'Ailee, who was initially reluctant to try it ("That sounds disgusting"), used some to clean out a bowl of this stuff. It may even be good on linoleum. I think of the flavor as "Italian-seasoned refried beans." I used scallions and wouldn't try parsley.
White Bean And Dried Tomato Spread
6 to 8 servings
This is fantastic on fresh pumpernickel or rye bread for lunch; or spread it on fresh Italian bread to serve with light pasta dishes.
One 16-ounce can large white beans (Great Northern or cannellini), drained and rinsed
1/4 cup oil-cured sun-dried tomatoes
2 tablespoons chopped fresh parsley or scallions
1 teaspoon salt-free seasoning mix (such as Spike or Mrs. Dash)
1 tablespoon fresh lemon juice
Freshly ground pepper to taste
Combine the ingredients in a food processor and process until coarsely pureed. Transfer to a serving container, and serve at room temperature.