Herbed White Bean Spread Open-Faced Sandwiches

Herbed White Bean Spread Open-Faced Sandwiches
Category
Yields15 Servings
 3 tsp olive oil
 cooking spray
 2 cups coarsely chopped shallots
 3 tbsp chopped fresh sage
 3 tbsp fresh thyme
 6 garlic cloves, minced
 3 cups fat-free, less-sodium chicken broth
 57 oz can cannellini beans, rinsed and drained
 ¾ cup shredded Asiago cheese
 6 tbsp chopped flat-leaf parsley
 6 tbsp extra virgin olive oil
 3 tbsp fresh lemon juice
 30 slices diagonally cut French bread (about 1" thick)
 60 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

Serving Size 2 sandwiches

Servings 15

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

 3 tsp olive oil
 cooking spray
 2 cups coarsely chopped shallots
 3 tbsp chopped fresh sage
 3 tbsp fresh thyme
 6 garlic cloves, minced
 3 cups fat-free, less-sodium chicken broth
 57 oz can cannellini beans, rinsed and drained
 ¾ cup shredded Asiago cheese
 6 tbsp chopped flat-leaf parsley
 6 tbsp extra virgin olive oil
 3 tbsp fresh lemon juice
 30 slices diagonally cut French bread (about 1" thick)
 60 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.

Herbed White Bean Spread Open-Faced Sandwiches
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