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Herbed White Bean Spread Open-Faced Sandwiches
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
15 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
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)