The beans must be very tender for this dish. Canned will be soft enough. If cooking them yourself, give them an extra 5 to 10 minutes. Serve the spread with raw vegetables or crackers.
Makes about 2 cups
2 cups cooked or canned white beans
3-4 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Freshly ground pepper
1/3 cup coarsely chopped Kalamata olives
1/3 cup coarsely chopped arugula (or 3 tablespoons chopped parsely)
1/4 cup finely diced sun-dried tomatoes (reconstituted dried or oil-packed)
1. In a large bowl, mash the beans coarsely with a fork or potato masher.
2. Add the olive oil and lemon juice and mix well to make a moist, coarse paste. Season generously with pepper.
3. Add the olives, arugula, and sun-dried tomatoes. Stir to distribute evenly.
From “The Swiss Secret to Optimal Health,” by Thomas Rau, MD, with Susan Wyler. Berkley Books 2009. Reprinted by permission.