Home > Recipes > Tuscan Bean and Olive Spread

Tuscan Bean and Olive Spread Recipe

Wonderful flavors of garlic, rosemary and basil blend in this hearty spread! Lucky enough to have leftovers? Serve it with pita chips, veggies or as a sandwich topper. —DIANE NEMITZ, LUDINGTON, MICHIGAN

This recipe is:

Healthy

Quick

[X]

Rate Tuscan Bean and Olive Spread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tuscan Bean and Olive Spread Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

6 sun-dried tomato halves (not packed in oil), finely chopped
1/2 cup boiling water
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 tablespoons water
1 tablespoon olive oil
1-1/2 teaspoons dried basil
1 garlic clove, halved
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup Greek olives, chopped
Bagel chips

Directions

In a small bowl, combine tomatoes and boiling water. Let stand for 5 minutes; drain and set aside.
Place the beans, water, oil, basil, garlic, rosemary, pepper and pepper flakes in a food processor; cover and process until blended. Stir in tomatoes. Transfer to a serving bowl; sprinkle with olives.
Serve with bagel chips. Yield: 1-1/2 cups.

Nutritional Facts 1/4 cup (calculated without chips) equals 99 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 231 mg sodium, 12 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Tuscan Bean and Olive Spread in Healthy Cooking December/January 2012, p21