This simple spread makes a delicious lunch or tasty appetizer when served with a loaf of crusty bread, some cherry tomatoes, radishes, and imported olives. It is also good on bagels or pitas, or used to fill a ripe tomato on a bed of salad greens. You can substitute sage or savory for the rosemary.
Makes about 2 cups
2 cups cooked white beans or 1 19-ounce can of beans, rinsed and drained
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 cloves minced garlic
1 tablespoon fresh minced rosemary
1/3 cup finely chopped celery
Salt and freshly ground black pepper
Few pinches fresh red pepper flakes
Put all of the beans in a bowl, and mash about half of them with a fork. Add the olive oil, vinegar, garlic, rosemary, and celery and toss well. Season with salt, pepper, and red pepper flakes, if desired.
Let stand, covered, for about 30 minutes before serving. Taste for seasoning. If refrigerated, allow to come to cool room temperature before serving.
© Susan Belsinger