Best White Bean Rosemary And Sun Dried Tomato Spread Recipes

White Bean Purée with Sun-Dried Tomatoes image

Yield Makes 4 cups

Number Of Ingredients 16

1 cup dried Great Northern beans
4 cups water
1/2 small onion, quartered
2 4-inch-long fresh rosemary sprigs
1 cup drained oil-packed sun-dried tomatoes
1 1/2 tablespoons chopped shallots
1 tablespoon chopped fresh rosemary leaves
4 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon dried crushed red pepper
1/2 cup (or more) boiling water
2 tablespoons chopped fresh parsley
Lemon wedges
Toasted pita triangles

Steps:

Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.
Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)
Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

White Bean Spread With Garlic & Rosemary image

Provided by USA WEEKEND columnist Pam Anderson

Yield 16

Number Of Ingredients 4

2 tablespoons olive oil, plus extra for drizzling
2 garlic cloves, peeled
2 teaspoons minced fresh rosemary
1 (16 ounce) can white beans, undrained

Steps:

Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g

White Bean, Rosemary and Sun-Dried Tomato Spread image

Provided by justcallmetoni

Categories Beans

Time 10m

Yield 12 serving(s)

Number Of Ingredients 8

1 (14 1/2 ounce) can cannellini beans, drained and rinsed
1/2 teaspoon fresh rosemary, roughly chopped
1 garlic clove, roughly chopped
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon extra virgin olive oil
3 tablespoons sun-dried tomatoes, finely diced
fresh ground black pepper (to taste)

Steps:

Place all ingredients except pepper in a food processor (I use a mini chopper for this). Blend until it is pureed. Add pepper to taste.
Chill at least 30 minutes and up to a day and serve with cut up vegetables or pita chips.
Two tablespoons per serving = 1 point.

White Bean and Rosemary & Garlic Spread /Dip image

Provided by Rita1652

Categories Spreads

Time 30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 10

2 (16 ounce) cans cannellini, rinsed and drained
2 garlic cloves, chopped (1 teaspoon)
1/4 cup extra virgin olive oil
1 lemon, juice and zest of
2 teaspoons chopped fresh rosemary leaves
1/2 cup chopped flat leaf parsley
2 -3 sun-dried tomatoes packed in oil, chopped (optional)
1/8-1/4 cup olive, sliced (optional)
1/4 cup toased nuts (optional)
rosemary sprig (to garnish)

Steps:

Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds, then divide into two or three or leave as is.Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. Transfer to a bowl and refrigerate until 20 minutes-overnight.
To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.