6 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 tsp finely chopped fresh rosemary, or 1 tsp dried rosemary, crumbled
1 tsp freshly squeezed lemon juice
2 garlic cloves, minced, or 1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried sage
1/2 cup bean cooking liquid or vegetable broth (optional)
PER SERVING: 74 calories; 0.2 g fat; 0.1 g saturated fat; 2.9% calories from fat; 0 mg cholesterol; 5 g protein; 13.6 g carbohydrate; 0.9 g sugar; 3.3 g fiber; 381 mg sodium; 49 mg calcium; 2 mg iron; 1.4 mg vitamin C; 11 mcg beta-carotene; 0.5 mg vitamin E; 688 mcg lycopene
Combine the beans, rosemary, lemon juice, garlic, salt, and sage in a food processor and process until smooth. If desired, add some or all of the bean cooking liquid for a creamier texture. Stir in the sun-dried tomatoes. Taste and add more salt or lemon juice if needed.
Stored in a covered container in the refrigerator, leftover White Bean Spread with Sun-Dried Tomatoes will keep for up to 3 days.
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