Oven-dried tomato and pinto bean spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Plum tomatoes, oven-dried |
| 1 | tablespoon | Extra-virgin olive oil, divided |
| 4 | Shallots, or 1/2 medium onion, finely chopped | |
| 2 | 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 |
| Salt | ||
| White pepper | ||
Directions
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