Free Recipe Oven-Dried Tomato and Pinto Bean Spread
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Oven-Dried Tomato and Pinto Bean Spread Recipe
4 md Plum tomatoes, oven-dried
1 tb Extra-virgin olive oil,
-divided
4 Shallots, or 1/2 medium
-onion, finely chopped
2 Cloves garlic, finely
-chopped
1 c Canned pinto beans, drained
1 tb Sugar
2 tb Fresh lemon juice
1 tb White wine vinegar
2 ts Fresh oregano, finely
-chopped or 3/4 tsp. dried
2 tb Fresh basil, finely chopped
Salt
White pepper
Oven-Dried Tomato and Pinto Bean Spread Preparation
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 1 1/2 cups To Make Oven-Dried Tomatoes: Cut tomatoes into 1 1/2-inch thick slices, baste lightly with olive oil and bake on parchment paper 1 1/2-2 hours at 150 degrees. Recipe by: Diane Rozas Posted to MC-Recipe Digest V1 #635 by Aquasea221@aol.com on Jun 4, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Oven-Dried Tomato and Pinto Bean Spread?
If you know a better Oven-Dried Tomato and Pinto Bean Spread Recipe please comment below.