Herbed White Bean Spread Open-Faced Sandwiches

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.
Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.
Place about 3 tablespoons spread on each bread slice, top each with 2 onion slices.
Serving Size 2 sandwiches
Servings 5
- Amount Per Serving
- Calories 438Calories from Fat 30
- % Daily Value *
- Total Fat 14.4g23%
- Cholesterol 5mg2%
- Sodium 740mg31%
- Total Carbohydrate 65.8g22%
- Dietary Fiber 8.6g35%
- Protein 12.1g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
Directions
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.
Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.
Place about 3 tablespoons spread on each bread slice, top each with 2 onion slices.