White Bean Topping

White Bean ToppingRecipe
Photo: Dana Gallagher

Recipe from

Real Simple

Nutritional Information

Calcium 16 mg
Calories 40
Caloriesfromfat 39 %
Carbohydrate 5 g
Cholesterol 0 mg
Fat 2 g
Fiber 1 g
Iron 1 mg
Protein 2 mg
Satfat 0 g
Sodium 73 mg


2 tablespoons olive oil, plus more for drizzling
1 clove garlic, thinly sliced
1 teaspoon finely chopped fresh rosemary
1 15-ounce can cannellini beans, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Heat the oil in a small skillet over medium heat. Add the garlic and rosemary and cook until very fragrant, being careful not to let the garlic brown. Remove from heat. Place the beans in a small bowl. Add the flavored oil and season to taste with the salt and pepper. Using the back of a spoon, smash the beans to form a very rough paste. Add more olive oil if necessary. Drizzle with additional oil and sprinkle with more salt and pepper before serving. (This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.)