| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Sandwich, Sf chronicl | 2 | Servings | |
INGREDIENTS
| 1 1/2 | c | Cannellini Beans Master |
| Recipe | ||
| 1 | Lemon, juiced | |
| 2 | T | Olive oil |
| 1 | Garlic clove | |
| 1/2 | t | Cumin powder |
| 1 | Cucumber, peel/slice thin | |
| 4 | Bread |
INSTRUCTIONS
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE. Puree beans, lemon juice, garlic and cumin in blender or food processor. If needed, thin with a little water or olive oil. Toast thick slices of crusty bread under the broiler on both sides. Spread the bean puree over bread and top with thinly sliced cucumber. NOTES : This recipe can be used as hors d'oeuvre using toast points instead of whole slices of bread. Also good to use is cocktail bread cut in half diagonally. Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 0mg
Sodium: 84.8mg
Potassium: 49.5mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: 6.4g
Protein: <1g