Veg Classics--White Bean and Roasted Red Pepper Spread

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* Exported from MasterCook *

 

White Bean and Roasted Red Pepper Spread

 

Recipe By :Vegetarian Classics, Jeanne Lemlin

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Classics

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 15 oz can white beans (such as Great Northern,

cannellini, or navy)* -- rinsed thoroughly and drained

1/4 cup diced roasted red peppers -- patted very dry

2 medium cloves garlic -- minced

2 tablespoons fruity olive oil

1/4 teaspoon good quality paprika

salt to taste

2 tablespoons minced fresh basil or 1/2 tsp dried

 

Combine all ingredients except the basil in a food processor and process until

very smooth and creamy, at least 3 minutes.

 

Scrape the mixture into a bowl and stir in the basil. Cover and chill at least

one hour. Bring almost to room temperature before serving.

 

TIPS: This spread can be made up to 2 days in advance.

 

For a dynamic variation, substitute 3/4 teaspoon of ground cumin for the basil

 

S(ISBN):

" 0-06-019482-0 "

Copyright:

" 2001 "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 9 Calories; trace Fat (1.9% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Vegetable.

 

NOTES : * or 1 1/2 cups freshly cooked white beans

 

This Mediterranean-style bean spread resembles hummus in texture but has a

lighter consistency. Sure to be a hit at any party, it is especially good when

spread on Basil Crostini (page 39) and accompanied by a glass of wine.

Nutr. Assoc. : 0 0 0 0 0 0 0