White Bean Spread
  • 1 can- or 8 oz- of Cannelloni beans
  • The juice, and zest, of 1 lemon
  • 3 tbsp olive oil
  • ½ red pepper, roasted, seeded and chopped
  • ½ tsp fresh rosemary, chopped
  • salt and pepper, to taste
  1. Drain and rinse Cannelloni beans, shake off as much water as you can, and put them in a bowl.
  2. Add lemon juice and olive oil, mash everything a little so it looks slightly more appetizing and will stick to stuff more easily. Stir in the lemon zest, roasted red pepper, and rosemary.
  3. Season with salt and pepper– which will vary widely depending on what brand and type of beans you are using.
  4. We particularly like this stuff as a spread on a sandwich; it makes a turkey sandwich a million times less boring and brightens up a grilled cheese. It keeps for about 4 days, in the fridge, tightly covered.
Recipe by at http://www.dinnerwasdelicious.com/hummus-is-boring/