- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Yield: 3 1/2 cups
Ingredients
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
2 cans (19 oz. ea.) cannellini or white kidney beans, drained
1 cup Bertolli® Vidalia Onion with Roasted Garlic Sauce
2 Tbsp. finely chopped fresh parsley
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.;
