Recipe - Oven-Dried Tomato And Pinto Bean Spread

4 md Plum tomatoes, ovendried
1 tablespoon Extravirgin olive oil,
divided
4 Shallots, or One half medium
onion, finely chopped
2 Cloves garlic, finely
chopped
1 cup Canned pinto beans, drained
1 tablespoon Sugar
2 tablespoon Fresh lemon juice
1 tablespoon White wine vinegar
2 teaspoon Fresh oregano, finely
chopped or Three fourths tsp. dried
2 tablespoon Fresh basil, finely chopped
Salt
White pepper

Place ovendried tomatoes in bowl of food processor fitted with metal
blade. Pulse until coarsely chopped. Add 2 teaspoons of the olive oil and
continue pulsing to a coarse puree.

Add shallots or onion, garlic, beans, sugar, lemon juice, vinegar, oregano,
basil and remaining 1 teaspoon olive oil. Process to a smooth consistency.
Add salt and white pepper to taste.

Transfer to a pate dish or individual ramekins. Serve at room temperature
or cover with plastic wrap, refrigerate and serve, chilled. Makes 1 1/2
cups

To Make OvenDried Tomatoes: Cut tomatoes into 1 1/2inch thick slices,
baste lightly with olive oil and bake on parchment paper 1 1/22 hours at
150 degrees.

Recipe by: Diane Rozas Posted to MCRecipe Digest V1 #635 by
Aquasea221@aol.com on Jun 4, 1997