Oven-Dried Tomato And Pinto Bean Spread

Recipe Ingredients

4		Plum tomatoes - oven-dried (medium)
1 tablespoon	15ml	Extra-virgin olive oil - divided
4		Shallots - or 1/2 medium onion, finely chopped
2		Garlic - finely chopped
1 cup	160g / 5.6oz	Canned pinto beans - drained
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	White wine vinegar
2 teaspoons	10ml	Fresh oregano - finely chopped
		OR 3/4 tsp. Dried
2 tablespoons	30ml	Fresh basil - finely chopped
		Salt
		White pepper

Recipe Instructions

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 150F.

Source:
Diane Rozas

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