Herbed White Bean Spread Open-Faced Sandwiches

Herbed White Bean Spread Open-Faced Sandwiches
Category
Yields5 Servings
 1 tsp olive oil
 cooking spray
 ⅔ cup coarsely chopped shallots
 1 tbsp chopped fresh sage
 1 tbsp fresh thyme
 2 garlic cloves, minced
 1 cup fat-free, less-sodium chicken broth
 19 oz can cannellini beans, rinsed and drained
 ¼ cup shredded Asiago cheese
 2 tbsp chopped flat-leaf parsley
 2 tbsp extra virgin olive oil
 1 tbsp fresh lemon juice
 10 slices diagonally cut French bread (about 1" thick)
 20 slices red onion (¼" thick)
1

Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat. Add shallots, cook 10 minutes or until tender, stirring frequently. Stir in sage, thyme, pepper, and garlic; cook 2 minutes, stirring constantly. Add broth and beans, reduce heat to low. Cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool to room temperature.

2

Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.

3

Place about 3 tablespoons spread on each bread slice, top each with 2 onion slices.

Nutrition Facts

5 servings

Serving size

2 sandwiches

Amount per serving
Calories438
% Daily Value *
Total Fat 14.4g19%
Cholesterol 5mg2%
Sodium 740mg33%
Total Carbohydrate 65.8g24%
Dietary Fiber 8.6g31%
Protein 12.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 1 tsp olive oil
 cooking spray
 ⅔ cup coarsely chopped shallots
 1 tbsp chopped fresh sage
 1 tbsp fresh thyme
 2 garlic cloves, minced
 1 cup fat-free, less-sodium chicken broth
 19 oz can cannellini beans, rinsed and drained
 ¼ cup shredded Asiago cheese
 2 tbsp chopped flat-leaf parsley
 2 tbsp extra virgin olive oil
 1 tbsp fresh lemon juice
 10 slices diagonally cut French bread (about 1" thick)
 20 slices red onion (¼" thick)

Directions

1

Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat. Add shallots, cook 10 minutes or until tender, stirring frequently. Stir in sage, thyme, pepper, and garlic; cook 2 minutes, stirring constantly. Add broth and beans, reduce heat to low. Cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool to room temperature.

2

Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.

3

Place about 3 tablespoons spread on each bread slice, top each with 2 onion slices.

Notes

Herbed White Bean Spread Open-Faced Sandwiches
IngredientsDirections
Share