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,
4 Shallots, or 1/2 medium
-onion, finely chopped
2 Cloves garlic, finely
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
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 on Jun 4, 1997

Cooking Temperature:

Recipe Serves: 1

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