White Bean And Roasted Vegetable Spread Recipes

GARLIC ROASTED VEGETABLES & WHITE BEANS

Steps:

• Preheat the oven to 425ºF.
• Roast the garlic: Place the garlic in a piece of aluminum foil large enough to cover. Drizzle the garlic with olive oil, Rub the oil onto the exposed cloves. Toss the rosemary leaves onto the garlic and wrap. Place the garlic in the oven.
• Roast the veggies: Transfer the potatoes, carrots, and tomatoes to a large casserole dish. Drizzle with olive oil. Add the minced rosemary, and thyme. Add 2 tablespoons balsamic vinegar, and salt to taste. Toss the ingredients until the vegetables are evenly coated. Place the vegetables in a single layer.
• Remove the garlic from the oven and place it in the center of the vegetables. Roast for about 30 minutes, or until the potatoes are fork tender, tossing after 15 minutes.
• Assemble: Unwrap the garlic and squeeze to remove the cloves. Add the cloves to the vegetables. Mix in the beans. Add more balsamic vinegar, salt and pepper to taste. Stir to combine.

WHITE BEAN AND ROASTED GARLIC DIP

Steps:

• Preheat the oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle the head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Add the olive oil, basil, mint, beans, lemon juice, and some salt and pepper to a food processor and pulse until smooth. For a smooth texture, leave the machine running for a moment. Serve with the vegetables and baked tortilla chips.

SMOKEY WHITE BEAN SPREAD WITH ROASTED GARLIC AND BASIL

Steps:

• In a food processor, combine the beans, chopped onion, 2/3 cup bean liquid, garlic, lemon juice, salt, smoke flavoring and pepper. Process until smooth, stopping several times to scrape down the sides of the work bowl and adding additional bean liquid if the mixture seems too thick. Transfer to a bowl and stir in the basil and sage. Adjust the seasoning. The spread can be used immediately or covered and refrigerated for up to 3 days. Return it to room temperature before serving.

ROASTED VEGGIE AND WHITE BEAN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220˚C).
• In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
• In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
• Spread the broccoli onto a large baking sheet and season with salt and pepper.
• Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
• Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
• Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
• Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
• Enjoy!

WHITE BEAN AND ROASTED RED-PEPPER SPREAD

Steps:

• Roast pepper over a gas-stove burner, turning with tongs as each section blisters and blackens. (Alternatively, place pepper on a baking sheet and roast under the broiler.) Transfer to a bowl,and cover with plastic wrap. Let cool slightly, about 15 minutes. Peel off and discard blackened skin. Roughly chop pepper, reserving collected juices.
• In the bowl of a food processor, combine roasted pepper and juices, beans, ginger, chili powder, and vinegar. Process until smooth, about 2 minutes, scraping sides with a rubber spatula as needed. Season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 week.

ROASTED EGGPLANT WHITE BEAN SPREAD

Steps:

• HEAT the oven to 450°F.
• SLICE off the stem of the garlic, revealing the tops of the cloves. Place the garlic and whole eggplant in a covered casserole (ceramic or enamel-coated cast iron).
• COVER and roast until the eggplant is very soft when pierced with a fork and the garlic looks golden brown, about 30 minutes.
• REMOVE the casserole from the oven, uncover, and cool the vegetables enough to handle.
• CUT open the eggplant, scrape out the flesh, and place it in a food processor. Discard the eggplant skin.
• SQUEEZE the roasted cloves from the garlic skins and place them in the bowl with the eggplant. Add the beans, lemon juice, paprika, and salt to taste and process until smooth.
• CUT the pita bread into triangles. Lay them on a baking sheet and toast in a hot (450°F) oven until lightly browned.
• DRIZZLE the spread with olive oil, sprinkle with parsley and additional paprika, and serve with the pita.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

Steps:

• Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
• Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
• Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

WHITE BEAN SPREAD WITH GARLIC & ROSEMARY

Steps:

• Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

WHITE BEAN AND ROASTED VEGETABLE SPREAD

Steps:

• Line a cookie sheet with aluminum foil and place the pepper and onion in rows on the foil.
• Broil the vegetables for 5-7 minutes or until slightly charred, and remove the cookie sheet from the oven.
• Flip over the vegetables, add the cloves of garlic to the cookie sheet.
• Return the cookie sheet to the oven and broil an additional 5-7 minutes to slightly char the other side.
• Allow the vegetables to cool slightly and then gently remove the skin from the peppers.
• In a food processor or blender, place the roasted vegetables, white beans, lemon juice, salt, and pepper, and process until smooth.
• Add the parsley and process for an additional 30 seconds to thoroughly incorporate it.
• Transfer the mixture to a glass bowl.
• Use as a spread on crackers, bread, or sandwiches, or serve with raw vegetables.