White Bean Spread With Garlic & Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining. Ingredients:
2 tablespoons olive oil, plus extra for drizzling |
2 garlic cloves, peeled |
2 teaspoons minced fresh rosemary |
1 (16 ounce) can white beans, undrained |
Directions:
1. Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
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