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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

White Bean Spread

Makes: 20 servings
Serving size: 2 tablespoon
Prep 15 mins Cook 3 hrs  on low
White Bean Spread
Ingredients
  • 2 15  ounce can  great Northern or cannellini beans (white kidney beans), rinsed and drained
  • 1/2  cup  canned chicken or vegetable broth
  • 1  tablespoon  olive oil
  • 3  cloves  garlic, minced
  • 1  teaspoon  snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
  • 1/2  teaspoon  snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • 1/8  teaspoon  pepper
  •  Olive oil (optional)
  •  Fresh marjoram leaves and rosemary (optional)
  •  Home-Baked Pita Chips (see recipe, below; optional)
Directions

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.

From the Test Kitchen
  • 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.
Home-Baked Pita Chips

Yield: Makes 24 chips
Ingredients
  • 2  pita bread rounds
  • 2  tablespoons  olive oil
  • 2  teaspoons  snipped fresh oregano
  • 1/4  teaspoon  kosher salt
Directions

1. 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.

Nutrition Facts (White Bean Spread)
  • Servings Per Recipe 20,
  • cal. (kcal) 70,
  • Fat, total (g) 1,
  • carb. (g) 11,
  • Monosaturated fat (g) 1,
  • fiber (g) 3,
  • pro. (g) 4,
  • vit. C (mg) 1,
  • sodium (mg) 33,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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