Rating: 4 stars 4
80 Ratings
  • 5 star values: 33
  • 4 star values: 26
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 4

This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.



Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

48 calories; protein 2.1g; carbohydrates 6.2g; fat 1.8g; sodium 1.5mg. Full Nutrition