recipes
Bean Tapenade
A delicious spread to serve so many different ways.
makes 1½ cups
10 min prep
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ingredients
| 420g can Edgell Red Kidney Beans, drained ½ cup pitted Kalamata olives 2 tablespoons Leggo's Tomato Paste No Added Salt ¼ cup fresh basil leaves Cracked black pepper |
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instructions
step 1
Place drained Edgell Red Kidney Beans, olives, Leggo's Tomato Paste and basil leaves into a food processor and process until smooth.
step 2
Spoon into a serving bowl and sprinkle with cracked black pepper. Serve with crackers.
recipe tip
The Bean Tapenade is great as a spread on Turkish bread, café style sandwiches.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 113kJ (27Cal) | 566kJ (135Cal) |
| Protein | 1.3g | 6.5g |
| Fat- Total | 0.2g | 1.2g |
| - Saturated | less than 0.1g | less than 0.1g |
| Carbohydrate | 4.3g | 21.3g |
| - Sugars | 1.4g | 6.9g |
| Dietary Fibre | 1.2g | 6.2g |
| Sodium | 74mg | 369mg |
| Potassium | 24mg | 121mg |
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Bean Tapenade
Bean Tapenade
A delicious spread to serve so many different ways.
ingredients
420g can Edgell Red Kidney Beans, drained
½ cup pitted Kalamata olives
2 tablespoons Leggo's Tomato Paste No Added Salt
¼ cup fresh basil leaves
Cracked black pepper
instructions
step 1
Place drained Edgell Red Kidney Beans, olives, Leggo's Tomato Paste and basil leaves into a food processor and process until smooth.
step 2
Spoon into a serving bowl and sprinkle with cracked black pepper. Serve with crackers.
serves 0 10 min prep recipe tip
The Bean Tapenade is great as a spread on Turkish bread, café style sandwiches.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au