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    You are in: Home / Recipes / Rosemary-Lemon Bean Puree Recipe
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    Rosemary-Lemon Bean Puree

    Average Rating:

    3 Total Reviews

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    • on June 14, 2009

      This was very good and I'll definitely be making this again. I used dried rosemary (~ 3/4 teaspoon) and canned cannellini beans, and I chose to use 3 large garlic cloves. What a wonderful dip for spicy blue or red corn chips!! Thanks evelyn/athens for a new idea. Made for the FAMILY PICKS round of ZWT5, for the Bodacious Brickhouse Babes.

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    • on May 26, 2009

      This was simple and delicious. I used canned cannellini beans. I ate this with Galley Wench's "Pain De Provence (Herb French Bread)" I made this for ZWT5.

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    • on May 22, 2009

      I made this for the "Taste of Yellow" event - May 2009. This has a very "Mediterranean" taste. I love it!!! It's best to let sit overnight. At first the lemon was very overpowering to me. I usually eat dips with unsalted chips, crackers and vegetables that don't have "strong" flavors to them, so you can taste how delicious it is, but I found that this went very well with tortilla chips. The saltiness of the chips really pulled the flavors together nicely. Wonderful recipe evelyn!

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    Nutritional Facts for Rosemary-Lemon Bean Puree

    Serving Size: 1 (74 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 152.0
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 3.5 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 3.1 g
    Sugars 0.0 g
    Protein 4.7 g

    The following items or measurements are not included:

    lemons, rind of


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