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
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.