Oven-dried Tomato And Pinto Bean Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers | 1 | Servings | |
INGREDIENTS
| 4 | Plum tomatoes, oven-dried | |
| 1 | T | Extra-virgin olive oil |
| divided | ||
| 4 | Shallots, or 1/2 medium | |
| onion finely chopped | ||
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1 | c | Canned pinto beans, drained |
| 1 | T | Sugar |
| 2 | T | Fresh lemon juice |
| 1 | T | White wine vinegar |
| 2 | t | Fresh oregano, finely |
| chopped or 3/4 tsp. dried | ||
| 2 | T | Fresh basil, finely chopped |
| Salt | ||
| White pepper |
INSTRUCTIONS
Place oven-dried tomatoes in bowl of food processor fitted with metal blade. Pulse until coarsely chopped. Add 2 teaspoons of the olive oil and continue pulsing to a coarse puree. Add shallots or onion, garlic, beans, sugar, lemon juice, vinegar, oregano, basil and remaining 1 teaspoon olive oil. Process to a smooth consistency. Add salt and white pepper to taste. Transfer to a pate dish or individual ramekins. Serve at room temperature or cover with plastic wrap, refrigerate and serve, chilled. Makes 1 1/2 cups To Make Oven-Dried Tomatoes: Cut tomatoes into 1 1/2-inch thick slices, baste lightly with olive oil and bake on parchment paper 1 1/2-2 hours at 150 degrees. Recipe by: Diane Rozas Posted to MC-Recipe Digest V1 #635 by Aquasea221@aol.com on Jun 4, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1687
Calories From Fat: 171
Total Fat: 19.7g
Cholesterol: 0mg
Sodium: 1909.2mg
Potassium: 7062.6mg
Carbohydrates: 349.1g
Fiber: 26.3g
Sugar: 20.5g
Protein: 64.3g