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Receta Oven Dried Tomato And Pinto Bean Spread
by Global Cookbook

Oven Dried Tomato And Pinto Bean Spread
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Ingredientes

  • 4 med Plum tomatoes, oven-dry
  • 1 Tbsp. Extra-virgin extra virgin olive oil, divided
  • 4 x Shallots, or possibly 1/2 medium onion, finely minced
  • 2 x Cloves garlic, finely minced
  • 1 c. Canned pinto beans, liquid removed
  • 1 Tbsp. Sugar
  • 2 Tbsp. Fresh lemon juice
  • 1 Tbsp. White wine vinegar
  • 2 tsp Fresh oregano, finely minced or possibly 3/4 teaspoon dry
  • 2 Tbsp. Fresh basil, finely minced
  •     Salt
  •     White pepper

Direcciones

  1. Place oven-dry tomatoes in bowl of food processor fitted with metal blade. Pulse till coarsely minced. Add in 2 tsp. of the extra virgin olive oil and continue pulsing to a coarse puree.
  2. Add in shallots or possibly onion, garlic, beans, sugar, lemon juice, vinegar, oregano, basil and remaining 1 tsp. extra virgin olive oil. Process to a smooth consistency.
  3. Add in salt and white pepper to taste.
  4. Transfer to a pate dish or possibly individual ramekins. Serve at room temperature or possibly cover with plastic wrap, chill and serve, chilled.
  5. Makes 1 1/2cups
  6. To Make Oven-Dry Tomatoes: Cut tomatoes into 1 1/2-inch thick slices, baste lightly with extra virgin olive oil and bake on parchment paper 1 1/2-2 hrs at 150 degrees.