Cannellini Bean Spread
Many of Chef Kevin's gourmet recipes involve several steps and quite a bit of preparation time. This one is quick and easy and tastes wonderful! Keep it in the refrigerator and use it as a sandwich spread all week.
Serves: 16
Prep Time: 15 min
Cook Time: 0 min
Ingredients
4 Cups
Canned Cannellini beans, drained and rinsed
1 Tablespoon
Fresh rosemary, chopped
2 Tablespoons
Roasted garlic
1 Ounce
Balsamic vinegar
1/2 Cup
Roasted red bell pepper, brunoise cut
3 Each
Shallots, roasted
1/2 Cup
Vegetable stock
To Taste
Salt and pepper to taste
Directions
1
Place 3 cups of the beans in a food processor with the vegetable stock, rosemary, roasted garlic, Balsamic vinegar and roasted shallots.
2
Process until smooth.
3
Add the remaining beans and the roasted bell pepper and process briefly.
4
Place in a bowl and season with salt and pepper.
5
Refrigerate for at least one day to allow flavors to blend.
6
Warm gently and spread on bruschetta, topped with diced tomatoes and slivered basil.
Hints: Brunoise cut is a very fine dice. To roast shallots, wrap them in foil, roast in an oven at 400 degrees until tender, then cut off the ends and squeeze out the inside. To roast garlic, place the whole unpeeled head in a baking dish, add a small amount of vegetable stock, cover the dish with foil, and roast at 400 degrees for 1 hour and 15 minutes. Allow to cool slightly, then cut off the top of each head, invert the garlic and just press out the insides into a bowl. The roasted garlic will keep in the refrigerator for about a week.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.