RECIPE OF THE WEEK | White Bean Spread with Sun-Dried Tomatoes
Serve this dip with blue corn chips to create a festive red, white, and blue spread for Independence Day!
Makes 6 servings
6 sun-dried tomatoes
1 cup boiling water
1 15-ounce can great northern beans, drained and rinsed (liquid reserved), or 1 1/2 cups of cooked great northern beans (1/2 cup cooking liquid reserved)
2 garlic cloves, minced or pressed (about 1 teaspoon), or 1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1 teaspoon finely chopped fresh rosemary, finely chopped
1/2 teaspoon dried sage
1 teaspoon lemon juice, or to taste
Pour boiling water over sun-dried tomatoes in a small bowl and soak until softened, about 10 minutes. Drain, slice finely, and set aside.
Combine beans, garlic, salt, rosemary, sage, and lemon juice in a food processor and process until smooth. Add reserved bean liquid for a creamier texture. Stir in sun-dried tomatoes. Taste and add more salt or lemon juice if needed.
Stored in a covered container in the refrigerator, leftover spread will keep for up to three days.
Per Serving: 74 calories; 0.2 g fat; 0.1 g saturated fat; 2.9% calories from fat; 0 mg cholesterol; 5 g protein; 13.6 g carbohydrates; 0.9 g sugar; 3.3 g fiber; 381 mg sodium; 49 mg calcium; 2 mg iron; 1.4 mg vitamin C; 11 mcg beta carotine; 0.5 mg vitamin E
Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D., and Jennifer Reilly, R.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.