Bean and Sundried Tomato Spread Recipe Video
Ingredients
| Sun dried tomatoes/Null | 6 (Not Packed In Oil) | |
| Boiling water/Null | 1 Cup (16 tbs) (Null) | |
| Great northern beans/Navy beans | 1 1⁄2 Cup (24 tbs), cooked or canned, rinsed and drained | |
| Chopped rosemary/1 teaspoon dried rosemary | 1 Teaspoon (Null) | |
| Lemon juice/Null | 1 Teaspoon (Null) | |
| Garlic/0.50 teaspoon garlic powder | 2 Clove (10 gm), minced (Null) | |
| Salt/Null | 1⁄2 Teaspoon (Null) | |
| Dried sage/Null | 1⁄2 Teaspoon (Null) | |
| Bean cooking liquid/Vegetable broth | 1⁄2 Cup (8 tbs) (Null) |
Nutrition Facts
Serving size: Complete recipe
Calories 997 Calories from Fat 35
% Daily Value*
Total Fat 4 g6.4%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1499.9 mg62.5%
Total Carbohydrates 185 g61.7%
Dietary Fiber 59.6 g238.3%
Sugars 11 g
Protein 63 g125.6%
Vitamin A 8% Vitamin C 44.3%
Calcium 57.7% Iron 96.2%
*Based on a 2000 Calorie diet
Directions
Combine the beans, rosemary, lemon juice, garlic, salt, and sage in a food processor and process until smooth. If desired, add some or all of the bean cooking liquid for a creamier texture. Stir in the sun-dried tomatoes. Taste and add more salt or lemon juice if needed.
Stored in a covered container in the refrigerator, leftover White Bean Spread with Sun-Dried Tomatoes will keep for up to 3 days.
Editors Review
For a nice change in your spreads, here is something special! This special dairy-free spread is made from white beans and sundried tomatoes. Watch Katherine as she prepares this healthy spread. Goes great as a spread or as a dip!Chef
