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Butter-Bean Spread
Butter-Bean Spread
2 Reviews
From the EatingWell Kitchen
Spread this bean puree on crackers, on a vegetable sandwich or dip assorted vegetables in it.
- By: EatingWell Test Kitchen
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 1 16-ounce can butter beans, drained and rinsed
- 1 scallion, sliced
- 1 small clove garlic, chopped
- ½ cup nonfat plain yogurt
- ¼ cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- ½ teaspoon chopped fresh rosemary, or ¼ teaspoon dried
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- Puree butter beans, scallion, garlic, yogurt, Parmesan, oil, vinegar, rosemary, salt and pepper in a food processor until smooth.
- Make Ahead Tip: Cover and refrigerate for up to 4 days.
- Serving size: 2 tablespoons
- Per serving: 37 calories; 2 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 2 g protein; 2 mcg folate; 2 mg cholesterol; 1 g sugars; 0 g added sugars; 28 IU vitamin A; 1 mg vitamin C; 42 mg calcium; 0 mg iron; 138 mg sodium; 128 mg potassium
- Carbohydrate Servings: ½
- Exchanges: Per 2 servings: ½ starch, ½ fat
Reviews 2
March 20, 2013
By: vanlent.denise
tastes almost like mayonaise
Its so creamy but yet a bit of sour that it reminds me of mayonaise. I really really like this spread. I added a bit of fresh parsley as u would to humous, that in my oppinion even more intensifies the flavor.
Pros: creamy, thick, tastes really nice, you do not taste beans
April 16, 2012
By: EatingWell User
It's good but...
I'm not a fan of basalmic flavor myself. If you feel the same way, you might want to skip the Red wine portion and replace with another flavor you'd prefer!
