"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Baked White Bean and Rosemary Spread Recipe

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This recipe for Baked White Bean and Rosemary Spread, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stasia Renfrow
Added: Monday, October 18, 2004

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 cup chopped onions
1 tablespoon minced garlic
1 teaspoon dried rosemary, chopped
2 (15 ounce) cans Great Northern beans, rinsed and drained
1 1/3 tablespoons white wine vinegar
1/4 teaspoon crushed red pepper
salt to taste
paprika

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onions, garlic and rosemary until soft.
In a food processor, blend the onion mixture, great northern beans, white wine vinegar, red pepper and salt until smooth.
Transfer the mixture to a medium baking dish and garnish with paprika. Bake uncovered in the preheated oven 25 minutes, or until hot and bubbly.

Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Use fresh sprigs of rosemary to garnish this zesty combination of great northern beans, herbs and spices. Serve with assorted breads and crackers. Pinto beans may be substituted for great northern beans.

 

 

 

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