Baked White Bean and Rosemary Spread

3 cups


  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil
  • 2 cans (15-ounce) Great Northern or pinto beans, rinsed and drained
  • 4 teaspoons white wine vinegar
  • 1/4 teaspoon crushed red pepper
  • Salt
  • Paprika
  • Rosemary sprigs, for garnish
  • Assorted breads and crackers

Preheat oven to 350 degrees F. In small skillet, sauté onion, garlic and rosemary 3 to 4 minutes, until tender.

In food processor, combine onion mixture, olive oil, beans, vinegar and red pepper until smooth; season with salt. Spoon mixture into 1 quart baking dish and sprinkle with paprika.

Bake about 25 minutes, until heated through. Garnish with rosemary; serve with assorted bread and crackers.