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White Bean Spread With Garlic & Rosemary


"This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining."
Original recipe yield: 1 cup.
Servings:
16

INGREDIENTS:

  • 2 tablespoons olive oil, plus extra for drizzling
  • 2 garlic cloves, peeled
  • 2 teaspoons minced fresh rosemary
  • 1 (16 ounce) can white beans, undrained

DIRECTIONS:

  1. 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.


This recipe was originally featured in the USA WEEKEND article Appetizer Bar on December 8, 2002.

Find the Perfect Recipe from Pam Anderson.

Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.