White Bean Spread with Sun-Dried Tomatoes Recipes

White Bean Spread with Sun-Dried Tomatoes Recipes for Appetizers - How Foods Fight Cancer

MAKES 6 SERVINGS

This luscious spread uses no added fat. The sun-dried tomatoes give it a wonderful smoky flavor
and add the cancer-fighting antioxidant lycopene. Spread it on low-fat crusty bread or use
it as a dip for baked pita chips.

6 sun-dried tomatoes (not packed in oil)
1 cup boiling water
11⁄2 cups cooked or canned great northern beans, rinsed and drained
1 teaspoon finely chopped fresh rosemary, or 1 teaspoon dried rosemary, crumbled
1 teaspoon freshly squeezed lemon juice
2 garlic cloves, minced or pressed, or 1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄2 teaspoon dried sage
1⁄2 cup bean cooking liquid or vegetable broth (optional)


1. Place the sun-dried tomatoes in a heatproof bowl and pour the boiling
water over them. Let soak until softened, about 10 minutes.
Drain, thinly slice, and set aside.

2. Combine the beans, rosemary, lemon juice, garlic, salt, and sage in a
food processor and process until smooth. If desired, add some or all
of the bean cooking liquid for a creamier texture. Stir in the sun-dried
tomatoes. Taste and add more salt or lemon juice if needed.

3. Stored in a covered container in the refrigerator, leftover White Bean
Spread with Sun-Dried Tomatoes will keep for up to 3 days.


PER SERVING: 74 calories; 0.2 g fat; 0.1 g saturated fat; 2.9% calories from fat; 0 mg cholesterol;
5 g protein; 13.6 g carbohydrate; 0.9 g sugar; 3.3 g fiber; 381 mg sodium; 49 mg calcium; 2 mg
iron; 1.4 mg vitamin C; 11 mcg beta-carotene; 0.5 mg vitamin E; 688 mcg lycopene