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My review
White Bean Spread With Garlic & Rosemary
USA WEEKEND columnist Pam Anderson
"This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining."
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Ingredients
servings 48 calsOriginal recipe yields 16 servings (1 cup)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 48 calories; 1.8 g fat; 6.2 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
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Reviews
Read all reviews 6377 Ratings
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Most helpful positive review
5/28/2005
This spread is deliciously flavorful and inexpensive to make. It's especially good for those without a food processor. Try it on some crusty bread with a slice of havarti or swiss for lunch. (hi...
Most helpful critical review
6/22/2011
Definitely needs more oomph - I'd double spices, add some heat, like crushed red pepper. I like the concept, so I'm going to experiment with it.
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5/28/2005
This spread is deliciously flavorful and inexpensive to make. It's especially good for those without a food processor. Try it on some crusty bread with a slice of havarti or swiss for lunch. (hi...
10/25/2005
I liked this spread and used it on various wraps. I did need to add some salt and extra garlic because I found it a little bland as written.
12/31/2005
Really good. I added fresh chopped parsley which gave it a really fresh and clean flavor.
1/17/2006
Very good and easy to make. I made this for a party and it was tough not to eat too much of it. Served with melba toast.
9/12/2006
I sauteed onion with the garlic, then added kosher salt and white wine. Then I blended it instead of using a potato masher. It turned out awesome!!!
7/5/2008
This is a good recipe, but next time I'll change some things. It did not come out thick like a spread, so I will reduce the liquid. Also, I will blend the beans in the food processor rather than...
8/7/2008
This recipe is really good and super easy. Things I did... I sauteed the garlic in about 2 tablespoons of olive oil. I added the drained beans and sauteed them a little bit. I added a 1/4 cu...
5/31/2006
Easy to make and delicious. Went well on assorted cracks. I would imagine that it would also work well with corn chips.