Angry Italian Bean Spread Recipes

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

TUSCAN WHITE BEAN SPREAD

Steps:

• Combine beans, yogurt, Italian seasoning, and garlic in a blender and puree until smooth.
• Add remaining ingredients and pulse until combined. Adjust seasoning with salt and pepper. Refrigerate 1 to 2 hours to allow flavors to meld.
• Remove from refrigerator 30 minutes before serving. Serve at room temperature with toasted baguette or water crackers.

'ANGRY' ITALIAN BEAN SPREAD

Steps:

• Combine parsley and garlic in food processor; process for 30 seconds. Add beans, salt and pepper; process for 1 minute. Scrape down sides of bowl; process for 30 seconds. With processor running, add sauce and oil. Process for 30 seconds or until smooth.
• Serve with crackers or grilled bread.

'ANGRY' ITALIAN BEAN SPREAD

Steps:

• Combine parsley and garlic in food processor; process for 30 seconds. Add beans, salt and pepper; process for 1 minute. Scrape down sides of bowl; process for 30 seconds. With processor running, add sauce and oil. Process for 30 seconds or until smooth.
• Serve with crackers or grilled bread.