Tuscan White Bean Spread Recipes

TUSCAN BEAN DIP

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

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.

TUSCAN SAUSAGE & BEAN DIP

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated., Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses., Bake until bubbly, 20-25 minutes. Serve with crackers.

TUSCAN WHITE BEANS RECIPE BY TASTY

Steps:

• In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
• Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
• Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
• Garnish with fresh basil and serve.
• Enjoy!

TUSCAN WHITE BEAN DIP (WW)

Steps:

• Combine all ingredients in a food processor; process until blended.
• Serve with fresh vegetables or baked pita chips.

TUSCAN WHITE BEAN DIP

Steps:

• In a food processor, combine beans, garlic, lemon juice, 1/3 cup olive oil, parsley, red pepper flakes, basil and mustard.
• Process mixture until creamy smooth.
• Sample mixture and add salt and pepper to taste.
• Pour mixture into serving bowl, garnish with a sprig of parsley and 1 tablespoon of olive oil on top.
• Serve with tortilla chips.

TUSCAN WHITE BEAN DIP

Steps:

• Slowly brown garlic cloves in oil over medium low heat. Add rosemary and chicken stock. Bring to a low boil. Turn down to low and add beans, cumin and salt and pepper. Cook for 20 minutes over low heat until liquid reduces somewhat and beans are very soft. Let cool about 30 minutes, then puree in food processor with lemon zest, juice and parsley. Check for seasoning (will probably need salt and pepper). Let cool to at least room temperature before using as a spread.