In any case, this spread is VERY simple to put together - probably under 15 minutes total - and it really tastes wonderful. Now, to figure out how to eat it..........
Thursday, July 19, 2007
Delicious White Bean Spread
Recently I was looking for a bean spread that I could use on sandwiches - something a little different than hummus, but something that, like hummus, could jazz up a vegetarian sandwich. I Googled "bean spread" and one of the first things to pop up was this recipe from AllRecipes. As soon as I saw it, I knew I had to try it and didn't look at any other recipes.
I have an interesting dilemma with this dish. I really, really like it, but I'm not sure what to do with it. It smelled fantastic cooking and it tasted as good as I imagined it would, but I'm not sure how to serve it. A spread like this is usually served with bread or crackers, but putting such a starchy spread on a piece of starch just didn't seem quite right - I felt like I needed something to cut the, um, starchiness. Crudite doesn't seem quite right either. Anyway, I ate it warmed on a bagel and enjoyed it, starch and all. At least I did figure that out - it's definitely better warm rather than cold, so I think that effectively rules it out as a sandwich spread.
In any case, this spread is VERY simple to put together - probably under 15 minutes total - and it really tastes wonderful. Now, to figure out how to eat it..........
In any case, this spread is VERY simple to put together - probably under 15 minutes total - and it really tastes wonderful. Now, to figure out how to eat it..........
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How I love simple and delicious! Looks great, it's getting tagged post-haste!
ReplyDeleteWhy do you need to spread it on something? It looks good enough to eat like mashed-potatoes ...
ReplyDeleteBetty - I have come to appreciate simple and delicious more and more. This definitely fits the bill.
ReplyDeletetheorbo - You are right. As I was spooning it out to spread on the bagel, I did have a thought that it would make a very nice side dish, but maybe with a little less smashing - leaving bits of whole bean for texture.
I made this last night and WOW. I thought it would be great served instead of mashed potatoes with meat or fish or even eaten alone, but what I did with it was serve it on top of a mixed greens salad with grilled eggplant, heirloom tomato, brie and balsamic vinagrette. I didn't have fresh rosemary, so I used some dried rosemary, thyme and white pepper and it was awesome.
ReplyDeleteAbby - Your serving suggestion sounds delicious! I will have to give it a try. :)
ReplyDelete