Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 * Exported from MasterCook * Cannellini Bean Spread with Balsamic and Oregano Recipe By :Susann Geiskopf-Hadler & Mindy Toomay Serving Size : 10 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked and drained cannelini beans 2 tablespoons vegetable stock or water 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon dried oregano 1/2 teaspoon salt several grinds black pepper Place the beans in a food processor along with the stock, oil, vinegar, basil, salt and pepper. Puree. Add water or more stock to achieve the desired consistency. Transfer to a serving bowl, cover and refrigerator until serving. Description: " Appetizer " Source: " Complete Vegan Cookbook " S(Veg-Recipes): " Kitpath 2001-Oct-30 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 1g Fat (20.9% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 109mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat. Serving Ideas : Rustic country bread or chips. NOTES : Will keep well in the refrigerator for several days. Healthy snack Nutr. Assoc. : 26386 1582 0 0 0 0 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook Cookbooks: http://home.earthlink.net/~kitpath/ New: Lots of California Produce Recipes Quote Link to comment Share on other sites More sharing options...
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