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Provencal Olive (Bean) Spread
From: Vino

From Cooking Light (June 2005)

SERVES 32 , 2 cups

  • 2 (15 1/2 ounce) cans great northern beans or other white beans, rinsed and drained
  • 1 teaspoon fennel seed
  • 4 teaspoons capers
  • 4 teaspoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 16 kalamata olives, pitted

Place all ingredients in a food processor; process until smooth.

Place bean mixture in a bowl.