White Bean Topping

white-bean-topping
Photo by Dana Gallagher
White Bean Topping 3.0 2 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 40 calories
    • Calories 39 calories from fat
    • Fat 2 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 73 mg
    • Protein 2 mg
    • Carbohydrate 5 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 16 mg

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.)  

Ingredients

  1. Check 2 tablespoons olive oil, plus more for drizzling
  2. Check 1 clove garlic, thinly sliced
  3. Check 1 teaspoon finely chopped fresh rosemary
  4. Check 1 15-ounce can cannellini beans, rinsed and drained
  5. Check 1/2 teaspoon kosher salt
  6. Check 1/2 teaspoon freshly ground black pepper

Directions

  1. 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.
  2. 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.
  3. 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.)

 

 

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