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Oven-Dried Tomato and Pinto Bean Spread



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  • Cooking Time: N/A

Oven-Dried Tomato and Pinto Bean Spread

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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 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.

Ingredients:

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

Serves:

1 Servings

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