Saturday, May 06, 2006

Recipe Saturday--White Bean and Tomato Spread

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.


sttropezbutler said...



annie said...

i adore sun dried tomatoes.
and legumes.
and good bread!

alan said...

Something I'd never have dreamed of, but it sounds good!



Tai said...

That's sounds GOOD!
Might have to try that.
I really like white beans.

nancy =) said...

YES!!! a vegetarian recipe saturday post!! i'm glad i checked this out - can't wait to make it =)