White Bean Spread

White beans are an especially good source of fiber. Eaten as part of a meal, they slow the metabolism of glucose, making these beans an excellent dietary choice for diabetics or pre-diabetics.

White Bean Spread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups Great Northern or cannellini beans, soaked overnight in 6 cups of water to cover and 1 teaspoon baking soda

  • 1

    bay leaf

  • 1

    teaspoon pesto

  • 2

    teaspoons freshly squeezed lime juice

  • 1

    clove garlic, coarsely chopped

  • 1

    teaspoon ground cumin

  • 1

    teaspoon salt

  • 2

    tablespoons freshly grated Parmesan cheese

  • 3

    tablespoons extra-virgin olive oil

  • 1

    whole grain baguette

Directions

Note: Do not drain the water that the beans have been soaking in overnight. Bring it to a boil and cook for 45 minutes. The beans should be easily pierced with a fork. 1. Preheat the broiler. 2. Drain and transfer the cooked beans to a food processor or blender. Add the pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth. 3. Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned. 4. Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve. Calories 156.1 Fat 4.1g Saturated Fat 0.7g (23.1% of calories from fat) Protein 8.6g Carbohydrate 22.3g Cholesterol 1mg Fiber 5.4g


Nutrition

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