Guest guest Posted February 20, 2007 Report Share Posted February 20, 2007 Oh Chanda, I agree. Most any bean would be great with this. I'm a huge bean lover too. Yummmm Judy - PuterWitch Tuesday, February 20, 2007 4:55 PM Re: Re: White Bean Tapenade question for the group hmmm, seems to me it would go well with garbanzo beans huh? Seems to me it would go well with any bean really. How can you go wrong with a life sustaining bean? I won't ask my kids that, grrrrr, but I love em'! hugs, Chanda - astrid_lovestocook Tuesday, February 20, 2007 5:17 PM Re: White Bean Tapenade question for the group This really sounds good! Wonder if another type canned bean would work. Do any of you think canned whole pinto beans would work???? Astrid , Myrtle Killian <myrtleskies wrote: > > White Bean Tapenade > > 2 garlic cloves, unpeeled > 1/2 teaspoon olive oil > 1 15-oz. can cannellini beans, rinsed and drained > 2 teaspoons lemon juice > salt and ground black pepper, to taste > 2 tablespoons olive oil > 6 fresh sage leaves > > Wrap garlic cloves, drizzled with 1/2 teaspoon olive > oil, in aluminum foil and place in a 350 degree oven > until garlic is soft, about 30 minutes. Cool and > squeeze garlic from clove, discarding skin. Combine > garlic paste, beans, lemon juice, salt, pepper and 2 > tablespoons olive oil in food processor or blender. > Process until smooth. Thinly slice or mince sage > leaves; fold into tapanade. Taste to adjust > seasonings, add salt or pepper as needed. > Serves 12. > > > > ________ Quote Link to comment Share on other sites More sharing options...
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