Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Pilar Guzman and Jenny Rosenstrach


Credit: Dana Gallagher

Recipe Summary

5 mins
5 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.)

Nutrition Facts

calcium 16mg; 40 calories; calories from fat 39%; carbohydrates 5g; fat 2g; fiber 1g; iron 1mg; protein 2mg; sodium 73mg.