I'm convinced that this is the best all-around recipe I've ever tried. I'm willing to eat it for breakfast, lunch, dinner, and anything else. The bean spread is good hot and cold. My rating: 5 out of 5.
Cannellini Bean Spread
1/2 cup olive oil
2 cloves garlic
2 roma tomatoes, diced
15.5 oz can cannellini beans
1/4 tsp salt
1/4 tsp pepper
1/3 cup chopped fresh parsley
Heat olive oil in a medium pot until hot. While it is heating up, peel the garlic cloves and then grate them using the small end of a cheese grater. Add garlic to oil. Stir. Add tomatoes.
Drain beans and rinse twice using cold water. Add beans to pot. Add salt and pepper. Cook on medium heat for 10 minutes.
Stir in parsley.
Pour the entire mixture into a blender and pulse very lightly.
Cool in the refrigerator for at least 30 minutes before serving.
1 pkg pita bread
Cut each piece of pita bread into 8 pieces using a pizza cutter.
Spread evenly on a baking sheet.
Spray with cooking spray. Sprinkle salt on top.
Bake at 400 for 5-6 minutes.