Thermomix Tuscan Bean Spread Recipes

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TUSCAN BEAN DIP



Tuscan Bean Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 small baguette, thinly sliced
4 cloves garlic
1 1/2 teaspoons kosher salt, plus additional for seasoning
1/4 cup extra-virgin olive oil
2 sprigs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)
Pinch crushed red pepper
1 (15-ounce) can cannellini beans, rinsed and drained
Crisp vegetables, for dipping (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
  • Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.
  • Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.

TUSCAN WHITE BEAN SPREAD



Tuscan White Bean Spread image

Provided by Sandra Lee

Categories     appetizer

Time 1h10m

Yield 2 cups

Number Of Ingredients 7

1 (15-ounce) can no salt added organic navy beans
1/3 cup nonfat plain yogurt
1 teaspoon Italian seasoning
3 whole roasted garlic cloves, finely chopped
2 tablespoons oil packed sun-dried tomatoes, drained and finely chopped
1/4 cup finely chopped fresh basil leaves
Salt and pepper

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.

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