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White Bean Topping

Photo: Dana Gallagher
Yield Makes 2 cups

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.)