Baked White Bean and Rosemary Spread

1 cup chopped onion
1 tablespoon minced garlic
1 to 1 1/2 teaspoons dried rosemary leaves
1 tablespoon olive oil
2 cans (15 ounces each) Great Northern or Pinto beans or 3 cups cooked dry-packaged Great Northern or Pinto beans, rinsed, drained
4 teaspoons white wine vinegar
1/4 teaspoon crushed red pepper
Paprika, as garnish
Rosemary sprigs, as garnish
Assorted breads and crackers

Saute onion, garlic, and rosemary in oil in small skillet until tender, 3 to 4 minutes.

Process onion mixture, beans, vinegar, and red pepper in food processor until smooth; season to taste with salt. Spoon mixture into 1-quart baking dish and sprinkle with paprika.

Bake, uncovered, at 350F. until hot through, about 25 minutes. Garnish with rosemary; serve with assorted bread and crackers.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 24 servings (about 2 tablespoons each)
Source: American Dry Bean Board