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Tuscan Bean Spread With Fresh Herbs – Health Essentials from Cleveland Clinic

Recipe: Tuscan Bean Spread With Fresh Herbs

Add grated carrot, radish sprouts and chopped tomatoes to this unfold on complete wheat for a scrumptious sandwich. Or serve it with a basket of attention-grabbing breads (lavosh, pappadam and small sesame breadsticks) or crudites. Make it the day sooner than, and retailer in an air-tight container.

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6 oz. dried white beans or two 15-ounce cans canellini beans, tired
Olive oil cooking spray or half teaspoon further virgin olive oil
four massive shallots, chopped
four garlic cloves, minced
1-1/2 tablespoons chopped contemporary rosemary
1 tablespoon chopped contemporary oregano
half teaspoon fennel seed
Three-Three/four cups fat-free, lowered sodium hen or vegetable broth
third to one/2 cup contemporary lemon juice


  1. If the use of dried beans, put the beans in a big pot with water to hide. Bring to a boil, take away from warmth, duvet, and let stand at room temperature for 1 hour. Drain the beans, and put aside.
  2. Lightly coat the ground of a nonstick pot with cooking spray. Add the shallots and garlic, and cook dinner, stirring, over medium warmth till the shallots are wilted, about five mins. Add the rosemary, oregano and fennel, and cook dinner, stirring, for 1 minute extra.
  3. Add the beans and broth, and produce to a boil. Reduce warmth and simmer on low warmth for 30 to 40 mins, till the beans are soft. Remove from warmth.
  4. When the bean aggregate is cool, switch it to a meals processor blender. Puree, including lemon juice as wanted for the required consistency.

Nutrition data

Makes 16 servings 

Per serving (Three tablespoons):

Calories 55 (zero% energy from fats)
Total fats 0g
Saturated fats 0g
Protein 3g
Carbohydrate 11g
Dietary fiber 3g
Cholesterol 0mg
Sodium 116mg
Potassium 245mg

—Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook

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