White Bean Spread (from Hallie’s Kitchen)
- 1 pound of white beans
- 2 cloves of garlic or 2 tsp garlic powder
- Juice of 1 lemon
- 3 tbsp onion (substitute onion powder of flakes if desired)
- Salt and pepper to taste
- Olive oil (optional)
One sack of white beans (navy or cannellini) – 1 pound.
Soak and boil til soft.
Drain and place in food processor (this is a required step or you could probably use a hand blender like a chopper blender – it will just be a little more chunky)
Add 2 cloves of garlic or 2 teaspoons of garlic powder
Juice of one lemon (I have a lemon tree – you could substitute from a jar or use a bit of vinegar) I add the grated peel too.
about 3 tablespoons onion or 2 T onion powder
Salt and pepper to taste
Olive oil is a nice touch if you have it – a little bit goes a long way so this is pretty frugal.
I add other things too if I have them – like herbs (I grow my own) Oregano is very easy and attractive and comes back every year, basil is a bit more touchy but abundant and dries well.
This is an excellent spread and keeps for a couple weeks in the fridge. I use it for nearly everything – it is creamy, salty and delicious. Nutritious too. It is fancy enough for guests if you pile it in a nice bowl and serve it with crackers (saltines are great!) or toasted bread triangles.
If you like this bean recipe, you may also enjoy my italian beans and rice. They are always a staple in this kitchen.
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