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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup Bertolli® Extra Virgin Olive Oil
- 2 cloves garlic (finely chopped)
- 2 cans cannellini (19 oz. ea., or white kidney beans, drained)
- 1 cup bertolli vidalia onion with roasted garlic sauce
- 2 Tbsp. finely chopped fresh parsley
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Directions
- Heat Olive Oil in 12-inch skillet over medium heat and cook garlic until golden, about 1 minute. Stir in beans and Sauce and cook 5 minutes or until heated through. Cool bean mixture slightly. In food processor or blender, process bean mixture with parsley until smooth. Season, if desired, with salt and freshly ground black pepper. Serve, if desired, with sliced Italian bread or crackers.
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