Baked Pinto Bean and Rosemary Spread

Baked Pinto Bean and Rosemary Spread Servings: 12 (2oz each) Prep Time: 15 minutes Total Time: 35 minutes

  • Gluten Free Vegetarian
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    Baked Pinto Bean and Rosemary Spread
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1 large onion, chopped, (about 1 cup)
3 large garlic cloves, finely chopped (about 1 tablespoon)
2 teaspoons chopped fresh rosemary
1 tablespoon olive oil
2 (15oz) cans Kuner’s® Pinto Beans, drained, rinsed
1/2 cup water
4 teaspoons white wine vinegar
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1/8 teaspoon paprika
Rosemary sprigs
Assorted breads and crackers


Heat oven to 350°F. Spray 1-quart baking dish with cooking spray. In 8-inch skillet, cook onion, garlic and rosemary in oil over medium-high heat 3 to 4 minutes or until tender. Spoon into food processor. Add beans, water, vinegar and red pepper flakes. Cover; process 30 seconds or until smooth. Season with salt and pepper. Spoon into baking dish. Sprinkle with paprika. Bake 20 minutes or until thoroughly heated. Garnish with rosemary sprigs and serve with bread and crackers.

Nutrition Facts: