ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Starter & Snack Recipes

White Bean Spread Recipe

Updated on December 8, 2007

a basic spread

We do not eat bread that often anymore but now and then we buy a French loaf or some petites pains to enjoy as a pre-breakfast snack or something to enjoy mid-day or in the evening.

Bread alone can be rather dull and I use only a little butter and have given up peanut butter so am always on the lookout for a good spread; one that is healthy and tasty,

This one works;

White Bean Spread:


½ cup dried Great Northern Beans

2 cups homemade chicken broth ( see below)

1 garlic glove

2 tbsps freshly squeezed lemon juice

2 tbsps extra virgin olive oil

¼ tsp paprika

Sea salt and black pepper to taste

2 tbsps finely chopped parsley

Petite pans or French loaf


  1. Pick over beans and remove any foreign material
  2. Soak beans covered with water overnight
  3. or Boil in water for 2 minutes
  4. Simmer beans, covered in chicken broth for 1 hour or until soft
  5. If broth cooks off before beans are soft, add a small amount of hot broth
  6. Drain beans well and run through a food mill OR
  7. coarsely chop in blender or food processor
  8. Spoon into a bowl
  9. Stir in the garlic and lemon juice, seas salt and pepper
  10. Tatse to be sure you enjoy the seasoning
  11. Sprinkle with parsley
  12. Spread mixture over sliced French loaf or petite pans.

Chicken Broth:


4 pounds chicken backs, wings and necks

4 quarts water

2 mediums onions

2 gloves garlic

2 large celery stalks, coarsely chopped

6 sprigs parsley

2 small bay leaves

¼ tsp dried thyme

8 balck pepper corns, slightly crushed

1 tsp sea salt.


  1. Place all ingredients in a large soup pot
  2. Cover pot bring to a boil
  3. Reduce heat to low and simmer for 30 minutes, skimming any surface scum off as needed
  4. Remove cover and at a bare simmer, cook for 2 hours or until liquid is reduced by half
  5. Discard the vegetables, saving the chicken meat for soups
  6. Strain the soup into a large bowl
  7. Store in refrigerator overnight
  8. Carefully remove fat and discard it
  9. Spoon the clear, jellied broth into another bowl
  10. Discard the sediment remaining in the first bowl

Makes 2 quarts.

The chicken broth can be used in the white bean spread above or stews and soups. When you plan ahead you can make the broth on a slow afternoon and set it aside to aid your meal preparation on an evening when your dinner may be more rushed. A little pr-planning and pre-cooking can go a long way.


Submit a Comment

No comments yet.