Lately it has been nearly 100 degrees every day. By the time we walk or bike ourselves home from work we are wet with sweat, hungry, and tired. This dinner mends all those ills.
Most bean spreads do not excite me. They are either nearly flavorless, too chunky, or drowning in cheese. This spread, my friends, rises above all of those painful stereotypes. Creamy, rich, deeply flavorful, and all of that without using anything but good old garlic, herbs and olive oil. Simply delicious and good for you too.
We all know we should eat more fiber rich beans. This is a painless way to do that. I promise.
A cooling salad, crusty bread and savory spread completely satisfy without being heavy. Perfect for a day like today.
Cannellini Garlic Spread1, 15 oz can cannellini (white kidney) beans
1/4 cup good quality olive oil
2 cloves of garlic, skins removed
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1/4 teaspoon paprika
1/4 teaspoon salt (adjust once you taste your beans)
1. Drain and rinse beans well
2. Puree all ingredients together in a food processor. Spread on toasted bread, pitas, or as a dip with celery and carrots. Enjoy!
