Better than butter

Yield: 16 Servings

Measure Ingredient
1 cup Beans With Tomatoes (recipe)
Grilled eggplant (optional)
Provolone (optional)

Puree Beans with Tomatoes in food processor until it reaches the desired texture. For a crusty sandwich, spread slices of sourdough french bread with a generous coating and top with slices of grilled eggplant and provolone cheese.

For a nice appetizer, use thin slices from a skinny French loaf, pop into the oven to melt the cheese, and serve hot.

From: Dan Bowe, in the San Francisco Chronicle, 10/26/94, MealMaster by Linda Shogren

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