Simple, Cheap and Tasty – What’s Not to Like?

I have to be in the mood to make an appetizer—especially if no company is coming for dinner.  But I will make an exception for White Bean Spread because I like it so much.  There are just 4 ingredients, plus some slices of crusty bread, although even stale bread taste good with a dollop of this spread.

If you want to feel like you’re really cooking, you can buy dried white beans and cook them yourself.
  That process will take several hours.  Or save yourself the trouble by using a can of cooked white kidney beans, cannellini beans, Great Northern beans or navy beans.

If the idea of making an appetizer seems unnecessary, consider his spread as a sandwich or tortilla filling.  Add some cut-up vegetables and you’re good for lunch or mid-afternoon snack! 

White Bean Spread – serves 4-6 

 1 15-ounce can cooked white kidney beans (aka cannellini), Great Northern or navy
       beans, rinsed and drained (or 1/2 cup of any of the above dried white beans--see
       NOTE below)
1/4 cup olive oil + more if necessary
2 teaspoons finely chopped garlic
1/2 teaspoon salt + more if necessary
1 loaf crusty French bread, sliced into 1/2-inch slices (heated if desired) 

Combine the cooked beans, olive oil, garlic and salt in a food processor and process for about 20 seconds, or until the mixture is almost smooth.  Taste to see if it has been processed enough.  It should be the consistency of mashed potatoes.  If it seems to dry, add a teaspoon of olive oil and process again for 10 seconds.  Continue adding oil until it’s the consistency you like.  Add a bit more salt if needed for flavor but it’s better to under-salt than over-salt. 

Spoon spread over bread and serve. 

NOTE: If using dried beans, half-fill a large pot with water, add the dried beans and bring to a boil.  Reduce the heat to low and cook for about 2 hours, or until the beans have softened.  Drain and proceed with the recipe above.

                    For easy recipes, order "Help! My Apartment Has a Kitchen!"