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2
15 ounce can great Northern or cannellini beans (white kidney beans), rinsed and drained
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1/2
cup canned chicken or vegetable broth
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1
tablespoon olive oil
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3
cloves garlic, minced
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1
teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
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1/2
teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
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1/8
teaspoon pepper
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Olive oil (optional)
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Fresh marjoram leaves and rosemary (optional)
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Home-Baked Pita Chips (see recipe, below; optional)
1. In a 1-1/2-quart slow cooker combine great Northern beans, broth, the 1 tablespoon olive oil, garlic, the 1 teaspoon snipped marjoram, 1/2 teaspoon snipped rosemary, and the pepper.
2. Cover; cook on low-heat setting for 3 to 4 hours.
3. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. Drizzle with additional olive oil and sprinkle with additional fresh marjoram and rosemary; serve either warm or at room temperature with Home-Baked Pita Chips (recipe below), if desired. Makes 20 (2-tablespoon) servings.
- Note To make ahead, cook and mash beans as directed. Transfer bean mixture to a covered container. Refrigerate for up to 24 hours. Bring bean mixture to room temperature before serving.
Yield: Makes 24 chips
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2
pita bread rounds
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2
tablespoons olive oil
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2
teaspoons snipped fresh oregano
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1/4
teaspoon kosher salt
Split the pita bread rounds horizontally in half; cut each circle into 6 wedges. Place pita wedges in a single layer on a large baking sheet. Combine the olive oil, fresh oregano, and kosher salt; brush pita wedges with oil mixture. Bake in a 350 degree F oven for 12 to 15 minutes or until crisp and lightly brown. Remove from baking sheet; cool on a wire rack. Makes 24 chips.
- Servings Per Recipe 20,
- Calories 70,
- Protein (gm) 4,
- Carbohydrate (gm) 11,
- Fat, total (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin C (mg) 1,
- Sodium (mg) 33,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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