This spread may be hauled out for last-minute entertaining because it has a lengthy shelf life and can be kept in the refrigerator for up to two weeks.
| Servings: | 16 |
| Yield: | 1 cup |
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
Instructions
- 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.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Reviews
It is easy to do
love it. simple lunch on toast!
I substituted the rosemary with savoury and tarragon. I used minced garlic and added 1tsp garlic powder and 1tsp garlic salt. I also added lemon juice and white wine. I finished with a dash of chili powder and paprika. It came out a little too salty for my liking, but otherwise good.
This was ok – needed more flavor, and maybe some lemon zest or juice to brighten it up. I did drain the beans, but then added water and extra olive oil. I added lots of freshly cracked black pepper, as I love rosemary and pepper together. It’s definitely a thick “spread” as opposed to a dip, and if it had a bit more flavor, leftovers would be excellent as a sandwich spread.
Great base for an excellent dip. I overcooked a pound of Navy beans so I decided to make a dip out of it. I added lemon juice, ground toasted cumin seeds, red pepper flakes and Italian parsley. The combination of cumin and rosemary is fantastic!!! Couldn’t stop eating it right out of the food processor. BTW, use a food processor, much easier and it makes it nice and creamy.
Ok, so all the people who say they hate when people review a recipe that they altered slightly, then you need to get a life. Who would eat or serve something they never made before that didn’t taste good.
Super easy with amazing flavor. Will make again and again. Thanks Pam!:)
Added another can of beans, drained, and tripled spices in hopes of ressurrecting it. I think it would be fine if you drain the beans initially….
Seriously inexpensive and EASY! Also supper addictive. I used basil instead of rosemary, which of course altered the flavor…. but YUM.
I didn’t like it as much as I thought I would
I had high hopes for this, but I found it to be a bit bland. I probably would not make it again.
Definitely needs more oomph – I’d double spices, add some heat, like crushed red pepper. I like the concept, so I’m going to experiment with it.
Not much flavor. I added cumin and crushed red pepper.
I added the garlic and rosemary to simmering beans (19oz cannelini was all I had), put the lid on and forgot about it for about 10 minutes. When I came back and removed the lid the smell was incredible! No need for the EVOO or salt/pepper. Fast, easy and filling.
This spread is so easy to put together…but the finished dip was so delicious that I was surprised! I had been planning to make hummus, but accidentally opened a can of white beans instead of a can of garbanzo beans (duh) so I had to come up with a different recipe for a bean dip to use them up. This one fit the bill! I had already drained the beans before I realized that I wasn’t supposed to (another duh!) so I just added some water instead. Because I had drained the salt away with the liquid, I had to add a little more salt to the finished dip. I think the only way to improve the recipe would be to mince the garlic before it goes into the pan…mine took a while to cook down to be soft enough to mash. The flavors of rosemary and garlic really taste great together in this dish. Thanks for sharing the recipe!!!
This is an easy, yummy dish to prepare; and your guests will ask for the recipe over and over. 4 Simple flavorful ingredients make a fabulous & healthy dip. I have made this 5 times already, and everyone wants the recipe! PLUS, it freezes! make extra, because you can’t beat that convenience!
This is an easy, yummy dish to prepare; and your guests will ask for the recipe over and over. 4 Simple flavorful ingredients make a fabulous & healthy dip. I have made this 5 times already, and everyone wants the recipe! PLUS, it freezes! make extra, because you can’t beat that convenience!
This was excellent! I used it to stuff baked zucchini (topped with fresh parmesan) for a more robust vegetarian baked zuke, which was delicious, and then my boyfriend ate the leftover spread straight from the container… I think it’s his favorite of all the dishes I’ve ever made. I used 3 medium to large minced garlic cloves and about 3 teaspoons of rosemary.
I enjoyed this tremendously as is – a very healthful dinner it made for hubby and I, accompanied by green onion grilled bread. However, I think next time I would halve the oil, as it would cut quite a few calories and would still be pretty good. I did add some fresh thyme and chives in addition to the rosemary, but found that it did not need any additional salt (using the lilquid in the can of beans was plenty of salt for me). I will be using this recipe again in the future.
I liked this, I added salt and pepper & I thought this was a nice change from the spicy bean dips I normally see. My husband thought it needed hot sauce, but he’d put hot sauce on ice cream if you let him! I did put everything in my food processor rather than mashing it though and the consistancy that way was wonderful. I served this w/ rosemary bread and sliced bell peppers & ill make this again soon I’m sure!
The taste was still a little too beanie for my family. I liked that the recipe was easy and tasted pretty good but for those who don’t care for beans it is still a bit obvious that beans are present in the taste.