White Bean And Roasted Vegetable Spread Food

SMOKEY WHITE BEAN SPREAD WITH ROASTED GARLIC AND BASIL

Steps:

• In a food processor, combine the beans, chopped onion, 2/3 cup bean liquid, garlic, lemon juice, salt, smoke flavoring and pepper. Process until smooth, stopping several times to scrape down the sides of the work bowl and adding additional bean liquid if the mixture seems too thick. Transfer to a bowl and stir in the basil and sage. Adjust the seasoning. The spread can be used immediately or covered and refrigerated for up to 3 days. Return it to room temperature before serving.

WHITE BEAN DIP

Steps:

• In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

WHITE BEAN SPREAD RIPPEE

Steps:

• Rinse and drain beans. To a food processor with motor running add desired amount of garlic and blend until minced. Add beans and remaining ingredients and blend until smooth. Transfer spread to a serving bowl. Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.
• Just before serving, garnish spread with parsley and/or paprika. Serve spread with crackers or baguette slices.

WHITE BEAN, SAGE AND ROASTED GARLIC SPREAD

Steps:

• Boil the beans in a large pot with water to cover by 2 inches for 10 minutes.
• Lower the heat and add the 5 garlic cloves, sage leaves, bay leaves, and 2 teaspoons of olive oil.
• Simmer, covered until the beans are tender, about 1 1/2 hours.
• Remove bay leaves and drain, reserving the broth.
• Preheat oven to 350°F
• Rub the head of garlic with a little of the remaining olive oil and put it in a small baking dish and add 1/3 cup water.
• Cover and bake until soft and lightly caramelized, about 45 minutes.
• Cool, then squeeze out the softened garlic.
• Puree the beans in a food processor with all the garlic, the remaining olive oil, 1 teaspoon salt and enough bean broth to give the beans a soft, spreadable consistency.
• Season to taste with lemon juice and pepper and taste again for salt.
• Stir in thyme leaves and serve warm.

ROASTED EGGPLANT WHITE BEAN SPREAD

Steps:

• HEAT the oven to 450°F.
• SLICE off the stem of the garlic, revealing the tops of the cloves. Place the garlic and whole eggplant in a covered casserole (ceramic or enamel-coated cast iron).
• COVER and roast until the eggplant is very soft when pierced with a fork and the garlic looks golden brown, about 30 minutes.
• REMOVE the casserole from the oven, uncover, and cool the vegetables enough to handle.
• CUT open the eggplant, scrape out the flesh, and place it in a food processor. Discard the eggplant skin.
• SQUEEZE the roasted cloves from the garlic skins and place them in the bowl with the eggplant. Add the beans, lemon juice, paprika, and salt to taste and process until smooth.
• CUT the pita bread into triangles. Lay them on a baking sheet and toast in a hot (450°F) oven until lightly browned.
• DRIZZLE the spread with olive oil, sprinkle with parsley and additional paprika, and serve with the pita.

WHITE BEAN SPREAD WITH GARLIC & ROSEMARY

Steps:

• Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

WHITE BEAN AND ROASTED VEGETABLE SPREAD

Steps:

• Line a cookie sheet with aluminum foil and place the pepper and onion in rows on the foil.
• Broil the vegetables for 5-7 minutes or until slightly charred, and remove the cookie sheet from the oven.
• Flip over the vegetables, add the cloves of garlic to the cookie sheet.
• Return the cookie sheet to the oven and broil an additional 5-7 minutes to slightly char the other side.
• Allow the vegetables to cool slightly and then gently remove the skin from the peppers.
• In a food processor or blender, place the roasted vegetables, white beans, lemon juice, salt, and pepper, and process until smooth.
• Add the parsley and process for an additional 30 seconds to thoroughly incorporate it.
• Transfer the mixture to a glass bowl.
• Use as a spread on crackers, bread, or sandwiches, or serve with raw vegetables.