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Bean-and-Rosemary Bites

Bean-and-Rosemary Bites

Southern Living NOVEMBER 2006

  • Yield: Makes 12 servings
  • Cook time:5 Minutes
  • Prep time:10 Minutes
  • Bake:7 Minutes

Ingredients

  • 1 (8-oz.) French bread loaf
  • 1 garlic clove, minced
  • 1/2 teaspoon fresh rosemary, minced
  • 1 teaspoon extra virgin olive oil
  • 1 (16-oz.) can cannellini or great Northern beans, rinsed and drained
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried crushed red pepper

Preparation

1. Cut bread into 12 (1/2-inch) slices. Place on baking sheet.

2. Bake at 375° for 5 to 7 minutes or until toasted.

3. Sauté garlic and rosemary in hot oil in a nonstick skillet over medium-high heat 2 minutes. Stir in beans and next 3 ingredients. Cook until thoroughly heated, stirring frequently and mashing beans partially to desired consistency.

4. Spread about 2 1/2 Tbsp. bean mixture over each bread slice.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 9%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 15.6g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 160mg
  • Calcium: 50mg
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Bean-and-Rosemary Bites recipe

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