White Bean Spread with Sun-Dried Tomatoes - 13.6g Carbs, 0.9g Sugar, 3.3g Fiber
From: The Survivor's Handbook: Eating Right for Cancer Survival by
Neal D. Barnard, M.D., and Jennifer Reilly, R.D. VIA
Physicians Committee for Responsible Medicine
Serve this dip with blue corn chips to create a festive red, white, and
blue spread for Independence Day!
Servings: 6
6 sun-dried tomatoes
1 cup boiling water
1 (15 oz can) great northern beans, drained and rinsed (liquid reserved) OR
1 1/2 cups cooked great northern beans (1/2 cup cooking liquid reserved)
2 garlic cloves, minced or pressed (about 1 tsp) OR 1/2 tsp garlic powder
1/2 tsp salt, or to taste
1 tsp finely chopped fresh rosemary, finely chopped
1/2 tsp dried sage
1 tsp lemon juice, or to taste
Pour boiling water over sun-dried tomatoes in a small bowl and soak
until softened, about 10 minutes. Drain, slice finely, and set aside.
Combine beans, garlic, salt, rosemary, sage, and lemon juice in a food processor and process until smooth. Add reserved bean liquid for a
creamier texture. Stir in sun-dried tomatoes. Taste and add more salt
or lemon juice if needed.
Stored in a covered container in the refrigerator, leftover spread will
keep for up to three days.
Servings: 6
Nutrition per Serving:
74 Calories, 0.2g Fat, 0.1g Saturated Fat, 2.9% Calories from Fat,
0mg Cholesterol, 5g Protein, 13.6g Carbs, 0.9g Sugar, 3.3g Fiber,
381mg Sodium, 49mg Calcium, 2mg Iron, 1.4 mg vitamin C,
11mcg beta carotene; 0.5mg vitamin E
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