Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition

Recipe

White Bean–Olive-Basil Spread

White Bean–Olive-Basil Spread

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Ingredients (6)

  • 1 (15-ounce) can drained white beans
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped kalamata olives
  • 1/4 cup coarsely chopped fresh basil

Summary

Good as either a dip or a spread, this easy olive-bean mixture livens up anything it tops. It tastes great with roasted or grilled vegetables, grilled or roasted chicken, or a veggie burger.

What to buy: Dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.

This recipe was featured as part of our Sandwich Spreads photo gallery.

Instructions

  1. 1Place the beans, vinegar, salt, and pepper in the bowl of a food processor fitted with a blade attachment. Pulse until mostly smooth but there’s still some texture, about 5 to 8 pulses.
  2. 2Add the olives and basil and pulse to combine.
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