Ingredients for Baked White Bean And Rosemary Spread
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Olive Oil
- White Beans
- White Wine Vinegar
- Crushed Red Pepper Flakes
- Salt to taste
- 1 teaspoon paprika
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How to Make Baked White Bean And Rosemary Spread
- Preheat oven to 350°F (175°C).
- Finely chop 1/2 medium onion and 2 cloves garlic.
- Saute the chopped onion, garlic, and 2 tablespoons of fresh rosemary in 2 tablespoons of olive oil over medium heat for 5 minutes, or until softened.
- In a food processor, combine the sauteed mixture with 1 (15-ounce) can of cannellini beans (drained and rinsed), 2 tablespoons of red wine vinegar, and 1/4 teaspoon of red pepper flakes. Process until smooth but still slightly chunky.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer the mixture to a 1-quart baking dish.
- Sprinkle 1 teaspoon of paprika evenly over the top.
- Bake for 25-30 minutes, or until heated through and bubbly.
- Let cool slightly before serving with your favorite crackers or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
9g
Carbs
6g
