Oven-dried tomato and pinto bean spread

Yield: 1 Servings

Measure Ingredient
4 mediums Plum tomatoes, oven-dried
1 tablespoon Extra-virgin olive oil, divided
4 \N Shallots, or 1/2 medium onion, finely chopped
2 \N Cloves garlic, finely chopped
1 cup Canned pinto beans, drained
1 tablespoon Sugar
2 tablespoons Fresh lemon juice
1 tablespoon White wine vinegar
2 teaspoons Fresh oregano, finely chopped or 3/4 tsp. dried
2 tablespoons Fresh basil, finely chopped
\N \N Salt
\N \N White pepper

Place oven-dried tomatoes in bowl of food processor fitted with metal blade. Pulse until coarsely chopped. Add 2 teaspoons of the olive oil and continue pulsing to a coarse puree.

Add shallots or onion, garlic, beans, sugar, lemon juice, vinegar, oregano, basil and remaining 1 teaspoon olive oil. Process to a smooth consistency.

Add salt and white pepper to taste.

Transfer to a pate dish or individual ramekins. Serve at room temperature or cover with plastic wrap, refrigerate and serve, chilled. Makes 1½ cups

To Make Oven-Dried Tomatoes: Cut tomatoes into 1 ½-inch thick slices, baste lightly with olive oil and bake on parchment paper 1 ½-2 hours at 150 degrees.

Recipe by: Diane Rozas Posted to MC-Recipe Digest V1 #635 by Aquasea221@... on Jun 4, 1997

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