Bean and Sundried Tomato Spread Recipe Video

This luscious, low-fat spread includes sun-dried tomatoes, which give it a wonderful smoky flavor.

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
VegetarianMain Ingredient,
Interest Group

Ingredients

 Sun dried tomatoes/Null6 (Not Packed In Oil)
 Boiling water/Null1 Cup (16 tbs) (Null)
 Great northern beans/Navy beans1 1⁄2 Cup (24 tbs), cooked or canned, rinsed and drained
 Chopped rosemary/1 teaspoon dried rosemary1 Teaspoon (Null)
 Lemon juice/Null1 Teaspoon (Null)
 Garlic/0.50 teaspoon garlic powder2 Clove (10 gm), minced (Null)
 Salt/Null1⁄2 Teaspoon (Null)
 Dried sage/Null1⁄2 Teaspoon (Null)
 Bean cooking liquid/Vegetable broth1⁄2 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

Place the sun-dried tomatoes in a heatproof bowl and pour the boiling water over them. Let soak until softened, about 10 minutes. Drain, thinly slice, and set aside.
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!
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