White Bean Dip
Source of Recipe
"Mollie Katzen's Vegetable Heaven."
List of Ingredients
Makes 8 appetizer servings.
1 baguette-type French bread
2 to 3 tbsp. butter, softened
2 (15-oz.) cans butter beans
2 c. water
1 large sprig rosemary (or 1 tsp. dried)
6 leaves fresh sage (or 1/2 tsp. dried)
1 clove garlic, minced or crushed
Freshly ground black pepper
1 tbsp. balsamic vinegar
2 tbsp. olive oil
1/2 tsp. salt, or to taste
Recipe
Preheat oven to 375 degrees. Cut the baguette into 1/4-inch slices and
butter one side of each. Arrange the slices, buttered side up, on a baking
sheet and bake about 10 minutes (rotating the baking sheet after 5 minutes),
until the slices are beginning to brown. Set aside.
Drain the beans (retaining the liquid, if desired). In a medium saucepan
combine the beans, water, rosemary and sage. Bring to the boil, lower the
heat and simmer 15 minutes or more, or until beans are very tender.
Drain, saving the cooking water. Remove the sage and rosemary (if fresh
herbs were used). Add the garlic, pepper, vinegar and oil to the cooked
beans and mash or puree in a food processor, adding enough of the canning
liquid (or cooking liquid, whichever you prefer) to produce a dippable
consistency. Season with salt to taste.
Serve with toasted baguette slices.
Nutrition information per serving:
Calories 255
Carbohydrates 37 g
Protein 9 g
Fat 8 g
including sat. fat 3 g
Cholesterol 8 mg
Sodium 586 mg
Calcium 51 mg
Dietary fiber 6 g
Diabetic exchanges per serving: 2 1/2 bread/ starch exch., 1/2 medium-fat
meat exch., and 1 fat exch.
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