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Baked White Bean and Rosemary Spread

SUBMITTED BY: Bean Education & Awareness Network

"Use fresh sprigs of rosemary to garnish this zesty combination of great northern beans, herbs and spices. Serve with assorted breads and crackers. Pinto beans may be substituted for great northern beans."
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 3 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 tablespoon minced garlic
  • 1 teaspoon dried rosemary, chopped
  • 2 (15 ounce) cans great Northern beans, rinsed and drained
  • 1 1/3 tablespoons white wine vinegar
  • 1/4 teaspoon crushed red pepper
  • salt to taste
  • paprika

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onions, garlic and rosemary until soft.
  3. In a food processor, blend the onion mixture, great northern beans, white wine vinegar, red pepper and salt until smooth.
  4. Transfer the mixture to a medium baking dish and garnish with paprika. Bake uncovered in the preheated oven 25 minutes, or until hot and bubbly.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by losangeles71
OK, I hate beans, but was trying to introduce more of them into my diet. I made this and doubled all the spices for fear of getting that beany taste I hate. It was really good (though I will follow the recipe next time, as the spices were a bit overwhelming). It was good hot (though it never became "bubbly" as the recipe suggests), but I think next time I might try it cold. It is a major accomplishment that I am going to try this recipe again, given that I don't like beans!!!

16 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2005 by JOANNAMULHALL
this one was a hit at my last BBQ, no one had any idea that it was a bean dip.

15 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2005 by SCHMOOCAT
I also hate beans but I know they are very good for you, so I decided to make this recipe based on another bean-hating reviewer's positive comments. I was afraid of this turning out too "bean-y," so I used all the ingredients except only one can of the beans (a lower-sodium brand from Whole Foods). And I used fresh instead of dried rosemary. I put the mixture in a pie plate and then into the oven and crumbled two pieces of bacon on top. I baked it for 20 minutes (it didn't bubble) but it was great as a dip with whole wheat pita bread pieces. I would definitely make this for a party or even eat it for dinner again. Bean haters, give this a try!

15 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 49

  • Total Fat: 0.7g
  • Cholesterol: 0mg
  • Sodium: 2mg
  • Total Carbs: 8.2g
  •     Dietary Fiber: 1.9g
  • Protein: 2.7g

VIEW DETAILED NUTRITION

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