Best Navy Bean And Sun Dried Tomato Dip Recipes
PINTO BEAN AND SUN-DRIED TOMATO DIP
Categories Condiment/Spread Bean Tomato Low Fat Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Mix 1/2 cup boiling water and sun-dried tomatoes in small bowl. Let stand until tomatoes soften, about 30 minutes. Drain; reserve soaking liquid. Chop tomatoes.
- Finely chop tomatoes and beans in processor. Blend in oil, vinegar and garlic. With machine running, gradually add 1/4 cup soaking liquid; puree. Season with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
- Serve dip with cut-up vegetables.
SUN-DRIED TOMATO DIP
Steps:
- Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.
SUN-DRIED TOMATO AND CANNELLINI BEAN DIP
A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches.
Provided by weedak
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 9.7 g, Fat 7.4 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 0.8 g
NAVY BEAN AND SUN-DRIED TOMATO DIP
The creaminess of navy beans makes a great base for spreads and dips, which I've supercharged by adding sun-dried tomatoes. Use it as a sandwich spread, or a dollop on veggies.
Yield serves 6
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a food processor and process until smooth. Do a FASS check and add another spritz of lemon juice or a pinch of salt if needed.
- Store in an airtight container in the refrigerator for 5 to 7 days.
- (per serving)
- Calories: 195
- Total Fat: 8.2g (1.1g saturated, 5.5g monounsaturated)
- Carbohydrates: 24g
- Protein: 8g
- Fiber: 9g
- Sodium: 635mg
LEBANESE NAVY BEANS WITH TOMATOES AND ONION
Make and share this Lebanese Navy Beans With Tomatoes and Onion recipe from Food.com.
Provided by sofia12
Categories Onions
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain beans.
- Combine beans in pot with water, cover, bring to boil.
- Reduce heat, simmer partially covered until tender 1 to 1.5 hours. Skim off foam as it rises to top.
- Drain pot reserving liquid.
- In heavy bottom pot, heat oil over medium heat.
- Add onions and garlic, saute until golden for about 10 minutes.
- Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans.
- Add salt and pepper to taste.
- Simmer for 20 minutes until beans are tender and sauce has thickened.
- Serve over rice or cous cous. Or, just with bread.
Nutrition Facts : Calories 275.1, Fat 4.8, SaturatedFat 0.6, Sodium 332.7, Carbohydrate 47.6, Fiber 15.7, Sugar 9.7, Protein 13.9
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