WHITE BEAN SPREAD RECIPE - (4.3/5)

White Bean Spread Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 15

SPREAD:
2 (15-ounces) cans great Northern or cannellini beans (white kidney beans), rinsed and drained
1/2 cup canned chicken or vegetable broth
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon fresh marjoram, snipped or 1/4 teaspoon dried marjoram, crushed
1/2 teaspoon fresh rosemary, snipped or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
Olive oil, optional garnish
fresh marjoram leaves and rosemary, optional garnish
HOME BAKED PITA CHIPS:
2 pita bread rounds
2 tablespoons olive oil
2 teaspoons fresh oregano, snipped
1/4 teaspoon Kosher salt

Steps:

Spread: In a 1 1/2-quart crockpot, combine great Northern beans, broth, 1 tablespoon olive oil, garlic, marjoram, rosemary, and pepper. Cover and cook on low for 3 to 4 hours. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. Drizzle with additional olive oil and sprinkle with additional fresh marjoram and rosemary, if desired. Serve warm or at room temperature with Home-Baked Pita Chips, if desired. HOME BAKED PITA CHIPS: Split the pita bread rounds horizontally. Cut each circle into 6 wedges. Place a single layer on large baking sheet. Combine olive oil, oregano and kosher salt; brush pita wedges with oil mixture. Bake at 350°F 12 to 15 minutes or until crisp and lightly brown. Remove from baking sheet and cool on a wire rack. Makes 24 chips.