White Bean Tapenade

White Beans Tapenade

White Beans Tapenade

White Bean Tapenade

  • 2 garlic cloves, peeled and chopped
  • 1 -15-oz. can cannellini (white kidney) beans, rinsed and drained
  • 2 tbsp. grated parmesan cheese
  • 2 tsp. lemon juice
  • 2 tbsp. chopped flat leaf parsley
  • ¼ c. coarsely chopped olives (your choice)
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. Salt
  • ½ tsp. freshly-ground black pepper
  • 3 tbsp. chicken stock

Process 

  1. Place ingredients except chicken stock in a food processor and pulse 8 to 10 times.
  2. Remove lid and scrape sides down sides
  3. With processor running, add chicken stock in a steady stream until beans process to a spreadable consistency, but not without texture.
  4. Cover and refrigerate for at least an hour or up to 2 days.

Serve Tapenade with baguette, focaccia or crostini.  Adding slices of ham, baby arugula and craisins® vinaigrette salad along with a great Zinfandel wine makes this a delicious and satisfying light supper.

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