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Photo: Dana Gallagher Photo by: Photo: Dana Gallagher

White Bean Topping

Real Simple NOVEMBER 2004

  • 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

Preparation

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.)

Nutritional Information

Amount per serving
  • Calcium: 16mg
  • Calories: 40
  • Calories from fat: 39%
  • Carbohydrate: 5g
  • Cholesterol: 0mg
  • Fat: 2g
  • Fiber: 1g
  • Iron: 1mg
  • Protein: 2mg
  • Saturated fat: 0g
  • Sodium: 73mg
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White Bean Topping recipe

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