White Bean Topping
Serves 4|
Hands-On Time:
05m
|
Total Time:
05m
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 1 clove garlic, thinly sliced
- 1 teaspoon finely chopped fresh rosemary
- 1 15-ounce can cannellini beans, rinsed and drained
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Heat the oil in a small skillet over medium heat. Add the garlic and rosemary and cook until very fragrant, being careful not to let the garlic brown. Remove from heat.
- Place the beans in a small bowl. Add the oil and season to taste with the salt and pepper. Using the back of a spoon, smash the beans to form a very rough paste. Add more olive oil if necessary.
- Drizzle with additional oil, sprinkle with more salt and pepper, and serve with slices of bread. (This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.)
Nutritional Information
- Per Serving
- Calories 40Calories From Fat 39%
- Calcium 16mg
- Carbohydrate 5g
- Cholesterol 0mg
- Fat 2g
- Fiber 1g
- Iron 1mg
- Protein 2mg
- Sat Fat 0g
- Sodium 73mg
What does this mean? See Nutrition 101.
Quick Tip
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse
and drain them well.
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