Bruschetta With Roasted Garlic And Bean Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Stern1 | 1 | Servings | |
INGREDIENTS
| 1 | White kidney beans, drained | |
| and rinsed | ||
| 1 19 oz/540mL | ||
| 1 | Head roasted garlic, or 2 | |
| cloves raw | ||
| garlic minced 1 | ||
| 2 | T | Lemon juice 25 mL |
| 1/2 | t | Hot red pepper sauce 2 mL |
| 1/2 | t | Ground cumin 2 mL |
| 1 | T | Olive oil 15 mL |
| 1/2 | t | Pepper 2 mL |
| Salt to taste |
INSTRUCTIONS
Place beans in food processor. Squeeze garlic out of skins and add to beans. Blend. Blend in lemon juice, hot pepper sauce, cumin, oil and pepper. Taste and add salt and more lemon juice if necessary. Converted by MC_Buster. NOTES : If you start with dried beans, soak 1 cup/250mL in cold water overnight in the refrigerator. Drain, add fresh cold water, bring to a boil and cook, covered, for one hour, or until very tender. You should have about 2 cups/500mL of cooked beans. Serve with grilled bread (see Ricotta Bruschetta recipe). From More HeartSmart Cooking With Bonnie Stern, this recipe makes about 1 1/2 cups/375mL. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 191
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: 299.8mg
Potassium: 281.3mg
Carbohydrates: 16.7g
Fiber: 2.7g
Sugar: 6.1g
Protein: 2.2g