White Bean Spread

By gwendee1

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.

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

Preparation

Step 1

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