White Bean Spread with Sun-Dried Tomatoes
This luscious, low-fat spread includes sun-dried tomatoes, which give it a wonderful smoky flavor.
6 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 1/2 cups cooked or canned great northern or navy beans, rinsed and drained
1 tsp finely chopped fresh rosemary, or 1 tsp dried rosemary, crumbled
1 tsp freshly squeezed lemon juice
2 garlic cloves, minced, or 1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried sage
1/2 cup bean cooking liquid or vegetable broth (optional)
PER SERVING: 74 calories; 0.2 g fat; 0.1 g saturated fat; 2.9% calories from fat; 0 mg cholesterol; 5 g protein; 13.6 g carbohydrate; 0.9 g sugar; 3.3 g fiber; 381 mg sodium; 49 mg calcium; 2 mg iron; 1.4 mg vitamin C; 11 mcg beta-carotene; 0.5 mg vitamin E; 688 mcg lycopene
Place the sun-dried tomatoes in a heatproof bowl and pour the boiling water over them. Let soak until softened, about 10 minutes. Drain, thinly slice, and set aside.
Combine the beans, rosemary, lemon juice, garlic, salt, and sage in a food processor and process until smooth. If desired, add some or all of the bean cooking liquid for a creamier texture. Stir in the sun-dried tomatoes. Taste and add more salt or lemon juice if needed.
Stored in a covered container in the refrigerator, leftover White Bean Spread with Sun-Dried Tomatoes will keep for up to 3 days.
If making the beans from scratch, see Bean Cooking Chart for details.