Mother Earth Living

Sun-Dried Tomato and White Bean Spread Recipe

This Sun-Dried Tomato and White Bean Spread will be a healthy hit at your next party or potluck.
By Brian Patton
April 2012 Web
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You can use freshly cooked or canned cannellini beans in this Sun-Dried Tomato and White Bean Spread recipe.
Photo By Marco Mayer/Courtesy Fotolia

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This White Bean Spread contains robust Italian flavors from sun-dried tomatoes, basil leaves and extra-virgin olive oil. Serve it with vegetables or chips, or spread it on your favorite sandwich for maximum flavor. This Sun-Dried Tomato and White Bean Spread recipe, courtesy of self-taught cook and author Brian Patton, is excerpted from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude (New World Library, 2012). 

Sun-Dried Tomato and White Bean Spread Recipe

This is also a great dip for chips or veggies. Store extra in a sealed container in the fridge for up to a week.

Makes about 2 cups 

2 cups drained freshly cooked cannellini beans or one 15-ounce can cannellini beans, rinsed and drained
4 medium basil leaves
2 tablespoons chopped sun-dried tomatoes
1 tablespoon sun-dried tomato oil or extra-virgin olive oil
1/4 cup water
1 clove garlic
Salt and pepper

In a food processor or blender, puree the beans, basil, sun-dried tomatoes, oil, water, and garlic until smooth. Season with salt and pepper to taste.

More Vegan Recipes and Tips from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude: 

Portobello Mushroom Sandwich 

Curry Fried Tofu Salad 

5 Ways to Eat Kale 

Q&A with Brian Patton 

Excerpted with permission from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude © 2012 by Brian Patton. Published with permission of New World Library.

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