Cannellini Bean Spread
- 4 ounces olive oil, good quality
- 2 cloves garlic, minced
- 2 roma tomatoes, small, diced
- 15.5-ounce can cannellini beans, rinsed and drained
- 1/2 ounce parsley leaves, rough chopped
- Sea salt to taste
- Black pepper, fresh-ground, to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cannellini beans (1 15.5-ounce can)
- Garlic (2 cloves)
- Parsley, rough leaves (1/2 ounce)
- Roma tomatoes, small (2)
- Cooking & Baking
- Black pepper, ground fresh (1)
- Olive oil, good quality (4 ounces)
- Sea salt (1)
Preparation
Read recipe preparation on steamykitchen.com
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Published January 12, 2009 (4 years ago).
4 people saved this recipe.
