White Bean Puree With Rye Bread

This white bean spread can be served as a dip or spread on crusty rye bread.

The ingredient of White Bean Puree With Rye Bread

• 1 x 300g can cannellini beans rinsed drained
• 2 tablespoons fresh lemon juice
• 1 garlic clove chopped
• 2 tablespoons extra virgin olive oil
• salt freshly ground black pepper
• 1 x 500g pkt thinly sliced dark rye bread

The Instruction of white bean puree with rye bread

• place the beans lemon juice and garlic in the bowl of a food processor and process until well combined and almost smooth
• with the motor running gradually add oil in a thin stream and process until bean mixture is smooth taste and season with salt and pepper
• transfer to a serving bowl cut the bread slices into quarters and serve with the puree

Nutritions of White Bean Puree With Rye Bread

calories: 439 521 calories
calories: 12 grams fat
calories: 2 grams saturated fat
calories: 63 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 17 grams protein
calories: n a
calories: 528 53 milligrams sodium
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calories: nutritioninformation