RSSButter-Bean Spread
From EatingWell: The EatingWell Diet (2007) — Subscribe Now!
Spread this bean puree on crackers, on a vegetable sandwich or dip assorted vegetables in it.
1 2/3 cups
Active Time: 10 minutes
Total Time: 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 1 16-ounce can butter beans, drained and rinsed
- 1 scallion, sliced
- 1 small clove garlic, chopped
- 1/2 cup nonfat plain yogurt
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Preparation
- Puree butter beans, scallion, garlic, yogurt, Parmesan, oil, vinegar, rosemary, salt and pepper in a food processor until smooth.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days.
Nutrition
Per 2-tablespoon serving: 35 calories; 2 g fat (0 g sat, 1 g mono); 2 mg cholesterol; 5 g carbohydrates; 2 g protein; 1 g fiber; 132 mg sodium; 102 mg potassium.
1/2 Carbohydrate Serving
Exchanges: Per 2 servings: 1/2 starch, 1/2 fat
Recipe Categories
- Ethnic/Regional
- American
- Ease of Preparation
- Easy
- Publication
- The EatingWell Diet (2007)
- Meal/Course
- Snack
- Appetizers
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Main Ingredient
- Beans/Legumes
- Servings
- 8 or more
- Total Time
- 15 minutes or less
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