Recipe courtesy of Food Network Kitchen
Total:
21 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 400 degrees F.

Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.

Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.

Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.

IDEAS YOU'LL LOVE

Roasted Green Beans

Recipe courtesy of Ree Drummond

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Chili Beans

Recipe courtesy of Ree Drummond

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Pan-Fried Onion Dip

Recipe courtesy of Ina Garten

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Red Beans and Rice

Black Bean Salad

Recipe courtesy of Guy Fieri

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking