5slices diagonally cut French bread (about 1" thick)
10slices 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
2.5 servings
Serving size
2 sandwiches
Amount per serving
Calories438
% Daily Value *
Total Fat14.4g19%
Cholesterol5mg2%
Sodium740mg33%
Total Carbohydrate65.8g24%
Dietary Fiber 8.6g31%
Protein12.1g
* 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.
5slices diagonally cut French bread (about 1" thick)
10slices 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.
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