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White Bean Tapenade recipe

Serve this as a dip with toasted pita breadwedges, along with roasted red peppers, Feta cheese and an assortmentof olives.

Recipe: White Bean Tapenade

2 garlic cloves, unpeeled
1/2 teaspoon olive oil
1 (15-ounce) can cannellini beans, rinsed and drained
2 teaspoons fresh lemon juice
Salt and ground black pepper, to taste
2 tablespoons olive oil
6 fresh sage leaves

  • Wrap garlic cloves, drizzled with 1/2teaspoon olive oil, in aluminum foil and place in a 350°F(175°C) oven until garlic is soft, about 30 minutes. Cooland squeeze garlic from clove, discarding skin.
  • Combine garlic paste, beans, lemon juice,salt, pepper and 2 tablespoons olive oil in food processor orblender. Process until smooth.
  • Thinly slice or mince sage leaves; foldinto tapanade. Taste to adjust seasonings, add salt or pepperas needed.

    Serves 12.

    Nutrition Facts: Calories 50 calories Protein1 grams Fat 2 grams Sodium 100 milligrams Cholesterol 0 milligrams

    Recipe provided courtesy of Pork: The OtherWhite Meat.

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