1½ tablespoons extra virgin olive oil
½ medium red onion (diced)
2 (15-oz) cans low-sodium cannellini beans (drained and rinsed)
½ teaspoon salt
½ teaspoon pepper
½ cup water
30 crackers or slices of toasted bread
½ cup fresh Pecorino-Romano cheese (grated)
fresh parsley (chopped)
1
Wash hands well with soap and water. Wash produce well and chop as directed
2
Heat oil in a small pot over medium heat, add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
3
Add beans, salt and pepper and cook for 2 minutes more. Transfer to a food processor.
4
Add water and purée until smooth. (If spread seems too thick, add more water as needed.)
5
Spread warm bean mixture on crackers. Sprinkle cheese and parsley over the top and serve.
6
Spread can be made up to a day in advance, stored in an airtight container in the refrigerator and gently reheated before serving.
Ingredients
1½ tablespoons extra virgin olive oil
½ medium red onion (diced)
2 (15-oz) cans low-sodium cannellini beans (drained and rinsed)
½ teaspoon salt
½ teaspoon pepper
½ cup water
30 crackers or slices of toasted bread
½ cup fresh Pecorino-Romano cheese (grated)
fresh parsley (chopped)