White Bean Spread

Featured in the Honolulu Star-Advertiser on November 9, 2016.



White Bean Spread

  • 2 (15-ounce) cans cannelloni beans, drained
  • 1 large tomato, diced
  • 1 Meyer lemon, juiced
  • 2 cloves garlic, finely minced
  • Salt and freshly ground pepper to taste
  • Chopped parsley to taste
  • Olive oil to taste for drizzling


  1. In a large bowl, combine beans, tomato, lemon juice, and garlic.
  2. Season with salt and pepper and drizzle with olive oil.
  3. Refrigerate until needed.
  4. Drizzle with more olive oil when ready to serve.

Makes 3 cups.

Tip: The best way to store olive oil is in a cool dark place away from heat. Look for olive oil packages in opaque or tinted glass. Do not store in plastic bottles as they tend to leach harmful chemicals out of the plastic. The shelf life can be as much as 3 to 4 years depending on the harvest. It is recommended to purchase in small quantities and use up within 6 months.

Approximate Nutrient Analysis per 2 Tablespoon spread on 1 slice Italian bread with brushed olive oil (not including salt or drizzled olive oil to taste):
180 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 280 mg sodium, 20 g carbohydrate, 2 g fiber, 1 g sugar, 4 g protein


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