Angry Italian Bean Spread Recipes
ANGRY SHRIMP WITH TUSCAN WHITE BEANS
A hearty shrimp recipe created with Progresso® chicken broth and cannellini beans - dinner ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- In 1-quart saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
- In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
- Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
- Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
- Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
- Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
- Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Nutrition Facts : Calories 690, Carbohydrate 73 g, Cholesterol 160 mg, Fat 3, Fiber 9 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2140 mg, Sugar 2 g, TransFat 0 g
GARLIC GARBANZO BEAN SPREAD
My friends and family always ask me to make it. I guarantee you'll be asked for the recipe. -Lisa Moore, North Syracuse, New York
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a food processor, combine the first 7 ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips.
Nutrition Facts : Calories 114 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
TUSCAN WHITE BEAN SPREAD
Steps:
- Combine beans, yogurt, Italian seasoning, and garlic in a blender and puree until smooth.
- Add remaining ingredients and pulse until combined. Adjust seasoning with salt and pepper. Refrigerate 1 to 2 hours to allow flavors to meld.
- Remove from refrigerator 30 minutes before serving. Serve at room temperature with toasted baguette or water crackers.
'ANGRY' ITALIAN BEAN SPREAD
With its 'angry' spice and robust garlic flavor, this classic Italian spread offers one delicious bite after another.
Provided by Allrecipes Member
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine parsley and garlic in food processor; process for 30 seconds. Add beans, salt and pepper; process for 1 minute. Scrape down sides of bowl; process for 30 seconds. With processor running, add sauce and oil. Process for 30 seconds or until smooth.
- Serve with crackers or grilled bread.
Nutrition Facts : Calories 138.2 calories, Carbohydrate 18.1 g, Fat 4.9 g, Fiber 6.9 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 487.1 mg, Sugar 1 g
'ANGRY' ITALIAN BEAN SPREAD
With its 'angry' spice and robust garlic flavor, this classic Italian spread offers one delicious bite after another.
Provided by Allrecipes Member
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine parsley and garlic in food processor; process for 30 seconds. Add beans, salt and pepper; process for 1 minute. Scrape down sides of bowl; process for 30 seconds. With processor running, add sauce and oil. Process for 30 seconds or until smooth.
- Serve with crackers or grilled bread.
Nutrition Facts : Calories 138.2 calories, Carbohydrate 18.1 g, Fat 4.9 g, Fiber 6.9 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 487.1 mg, Sugar 1 g
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